Creamy Squash and Carrot Soup

1. 1

   Place squash and carrots in large pot.

2. 2

   Add chicken broth and water; stir.

3. 3

   Bring to boil on medium-high heat; cover.

4. 4

   Reduce heat to medium-low; simmer 10 minutes or until vegetables are tender.

5. 5

   Cool slightly.

6. 6

   Add to food processor or blender container in small batches; cover.

7. 7

   Process until pureed.

8. 8

   Return to pot; keep warm on low heat.

9. 9

   Repeat with remaining chicken broth mixture.

10. 10

    Stir in pepper and nutmeg.

11. 11

    Remove from heat.

12. 12

    Add a few tablespoonfuls of the hot soup to 1/2 cup of the sour cream in small bowl; mix well.

13. 13

    Return to soup in pot; stir until well blended.

14. 14

    Garnish each serving with 1 tsp.

15. 15

    of the remaining sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.