Puree of Acorn Squash and Dried Plum Soup
Soup is the ideal way to warm-up dinner on a cool night. Dried plums' sweet flavor blends perfectly with acorn squash, creating a delicious, creamy soup that's sure to become a fall favorite.
1/4 cup (1/2 stick) butter
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1 acorn squash (about 1 1/2 pounds), peeled, seeded and chopped into 1-inch pieces (about 3 1/2 cups)
1 medium potato, peeled and cut into 3/4-inch pieces (about 1 1/2 cups)
1/2 cup (about 3 ounces) pitted dried plums
6 cups water
1 tablespoon chopped fresh rosemary leaves
2 large cubes chicken bouillon (enough to make 4 cups prepared bouillon)
1/2 cup reduced-fat sour cream
3/4 teaspoon salt
1/2 teaspoon pepper
In large 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, water, rosemary and bouillon; 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.
- 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.
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