Topped with chives and a drizzle of sour cream, my thick and velvety soup looks as special as it tastes.
—AMANDA SMITH CINCINNATI, OH
PREP: 15 MIN. • COOK: 20 MIN. • MAKES: 10 SERVINGS
1 medium butternut squash, peeled, seeded and cubed (about 6 cups)
3 medium potatoes (about 1 pound), peeled and cubed
1 large onion, diced
2 chicken bouillon cubes
2 garlic cloves, minced
5 cups water
Sour cream and minced fresh chives, optional
1. In a 6-qt. stockpot, combine first six ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives.
Per 1 cup without sour cream: 112 cal., 0 fat (0 sat. fat), 0 chol., 231mg sod., 27g carb. (5g sugars, 4g fiber), 3g pro.
Diabetic Exchanges: 2 starch.