Puree Of Acorn Squash And Dried Plum Soup
16 oz butter
2 each onion, coarsely chopped
8 each cloves garlic, finely chopped
6 lb acorn squash, peeled, seeded and chopped into 1-inch pieces
2 each medium potato, peeled and cut into 3/4-inch pieces
12 oz pitted dried plums*
2 T chopped fresh rosemary leaves
288 oz chicken stock
24 oz reduced-fat sour cream
To Taste salt & pepper
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
In a saucepan, heat butter over medium heat until hot. Cook and stir onion and garlic 8 to 10 minutes or until onion is soft and lightly browned. Add squash, potato, dried plums, stock, rosemary and; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 20 to 25 minutes or until vegetables are very soft. Remove from heat; cool slightly. Working in small batches, process vegetable mixture in blender container until smooth; return to pan. Whisk in sour cream; season with salt and pepper. Heat through before serving.
Tips: -To make acorn squash easier to peel, heat whole squash in microwave oven 3 to 4 minutes or until slightly softened; peel off skin. -If desired, garnish individual bowls with sour cream drizzle. In small bowl, whisk together 1/4 cup reduced-fat sour cream and 1 tablespoon water until smooth. Drizzle over soup just before serving.
- % of Calories from Fat
- Total Fat