Yellow Squash Soup With Cilantro Sour Cream
The fresh flavors of cilantro, basil and oregano season this squash soup recipe.
3 to 4 pounds butternut and/or acorn squash, cut in half, baked
1 small (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
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 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, 5-7 minutes or until onion is softened. Stir in flour; continue cooking, stirring constantly, 3-4 minutes or until bubbly. Stir in milk and vegetable broth with 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, 50-60 minutes or until flavors are blended.
Combine 3 tablespoons cilantro and sour cream in 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.