Yellow Squash Soup with Cilantro Sour Cream
Yellow Squash Soup with Cilantro Sour Cream
The fresh flavors of cilantro, basil and oregano season this squash soup recipe.
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35 min
Prep Time
1 hr 40 min
Total Time
10 (34-cup)
servings Ingredients
Soup
3 to 4 pounds butternut and/or acorn squash, cut in half, baked
12 cup Land O Lakes® Butter
1 small (12 cup) onion, finely chopped
2 teaspoons finely chopped fresh garlic
14 cup all-purpose flour
2 cups milk
1 (14-ounce) can vegetable or chicken broth
13 cup maple syrup
34 teaspoon salt
18 teaspoon ground red pepper (cayenne)
34 cup Land O Lakes® Heavy Whipping Cream
1 tablespoon chopped fresh cilantro
1 12 teaspoons chopped fresh basil leaves
1 12 teaspoons chopped fresh oregano leaves
Cilantro Cream
3 tablespoons chopped fresh cilantro
12 cup sour cream
*Substitute 1/2 teaspoon dried basil leaves.
**Substitute 1/2 teaspoon dried oregano leaves.
How to make
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STEP 1
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.)
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STEP 2
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.
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STEP 3
Combine 3 tablespoons cilantro and sour cream in bowl. Dollop sour cream mixture onto each serving of soup.
320 Calories
19 Fat (g)
60 Cholesterol (mg)
350 Sodium (mg)
34 Carbohydrates (g)
6 Dietary Fiber
5 Protein (g)
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