[ world famous recipes ] Creamy Squash Soup

Creamy Squash Soup   2 butternut squash (about 2
lb. each) seeded, peeled and cut into small chunks (about 8 cups)
1 cup chopped carrots 2 cans (14-1/2 oz. each) chicken broth 1
cup water 1/2 tsp. ground pepper 1/8 tsp. ground nutmeg 1/2
cup BREAKSTONE'S or KNUDSEN Sour Cream
PLACE squash and carrots in large pot. Add chicken broth and
water; stir. Bring to boil over medium-high heat; cover. Reduce
heat to medium-low; simmer 10 minutes or until vegetables are
tender. Cool slightly. ADD chicken broth mixture to food
processor or blender container in small batches; cover. Process
until pureed. Return to pot; keep warm on low heat. Repeat with
remaining chicken broth mixture. STIR in pepper and nutmeg.
Remove from heat. Add a few tablespoonfuls of hot soup to sour
cream in small bowl; mix well. Return to soup in pot; stir until
well blended.

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