All Recipes

Butternut Squash Soup with Sour Cream

Prep

15-30 mins

Total

45 min

Servings

8 Servings

Ingredients

1 tbsp

olive oil

2 

butternut squash (4 lb.), peeled, seeded and cut into chunks

1 

onion, chopped

1 clove

garlic, minced

1/2 tsp

ground allspice

2  

WYLER'S Instant Bouillon Chicken Flavored Cubes

3-3/4 cups

water

1/2 cup

light sour cream

Instructions

Step 1

Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.

Step 2

Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.

Step 3

Ladle into 8 bowls. Top with sour cream.

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