Yellow Squash Soup With Cilantro Sour Cream
The fresh flavors of cilantro, basil and oregano season this squash soup recipe.
35 min.prep time
3 to 4 pounds butternut and/or acorn squash, cut in half, baked
1 medium (1/2 cup) onion, finely chopped
2 teaspoons finely chopped fresh garlic
1/4 cup all-purpose flour
2 cups milk
1 (14-ounce) can vegetable or chicken broth
1/3 cup maple syrup or maple-flavored syrup
3/4 teaspoon salt
1/8 teaspoon ground red pepper
3/4 cup whipping cream
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons chopped fresh basil leaves*
1 1/2 teaspoons chopped fresh oregano leaves**
3 tablespoons chopped fresh cilantro
1/2 cup sour cream
Scoop baked squash from skins. Place half of squash in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until well mixed. Spoon into medium bowl; set aside. Repeat with remaining squash. (You should have 3 1/2 to 4 cups squash.)
Melt butter in 4-quart saucepan until sizzling; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is softened (5 to 7 minutes). Stir in flour; continue cooking, stirring constantly, until bubbly (3 to 4 minutes). Stir in milk and vegetable broth with wire whisk. Stir in squash, maple syrup, salt and pepper. Gradually whisk in whipping cream, 1 tablespoon cilantro, basil and oregano. Reduce heat to low. Cook, stirring occasionally, until flavors are blended (50 to 60 minutes).
Meanwhile, stir together 3 tablespoons cilantro and sour cream in small bowl. Dollop sour cream mixture onto each serving of soup.
*Substitute 1/2 teaspoon dried basil leaves.
**Substitute 1/2 teaspoon dried oregano leaves.
Nutrition Facts (1 serving)
Dietary Fiber: 6g
Recipe #7852©1995Land O'Lakes, Inc.