Chilled Squash and Carrot Soup

Name: Chilled Squash and Carrot Soup
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1-1/2 pounds butternut squash, peeled, seeded and cubed (about 3 cups); 1 can (14-1/2 ounces) chicken or vegetable broth; 2 medium carrots, sliced; 1 medium onion, chopped; 1/4 teaspoon salt; 1/2 cup fat-free evaporated milk; 3 tablespoons reduced-fat sour cream

Total Time Prep: 30 min. + chilling

Yield 4 servings

Test Kitchen Approved

This smooth soup is colorful as well as nutritious and filling. Served chilled, it makes an elegant first course when entertaining. But it's also good warm. —Elaine Sabacky of Litchfield, Minnesota

Ingredients

1-1/2 pounds butternut squash, peeled, seeded and cubed (about 3 cups)
1 can (14-1/2 ounces) chicken or vegetable broth
2 medium carrots, sliced
1 medium onion, chopped
1/4 teaspoon salt
1/2 cup fat-free evaporated milk
3 tablespoons reduced-fat sour cream

Directions

In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool.
In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream.

Nutrition Facts

1-1/4 cups: 127 calories, 1g fat (1g saturated fat), 5mg cholesterol, 637mg sodium, 25g carbohydrate (0 sugars, 5g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

This smooth soup is colorful as well as nutritious and filling. Served chilled, it makes an elegant first course when entertaining. But it's also good warm. —Elaine Sabacky of Litchfield, Minnesota

Recipe Creator