Chilled Squash and Carrot Soup

1. 1

   In a large saucepan, combine squash, broth, carrots, onion & salt, then bring to boil.

2. 2

   Reduce heat, cover & simmer 15-20 minutes or until vegetables are very tender, then remove from heat & cool.

3. 3

   In a blender or food processor, puree vegetable mixture in batches, then transfer to a bowl & stir in milk.

4. 4

   Cover & chill until ready to serve.

5. 5

   When ready to serve, garnish with a small dollop of sour cream, slightly swirled into the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.