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Chilled Squash and Carrot Soup

By: Elaine Sabacky

"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"

Rate/Review | Read Reviews (4)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 1/2 pounds butternut squash, peeled, seeded and cubed
1 (14.5 ounce) can chicken 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.

Footnotes

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