Creamed acorn squash, potato and plum soup with fresh rosemary.

Acorn Squash and Dried Plum Soup

1/4 cup butter
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1 acorn squash, peeled, seeded and cut into 1-inch pieces (1 1/2-pounds)
1 medium potato, peeled and cut into 3/4-inch pieces
1/2 cup pitted dried plums
6 cups water
1 tablespoon chopped fresh rosemary
4 teaspoons chicken base or bouillon granules
1/2 cup reduced-fat sour cream
3/4 teaspoon salt
1/2 teaspoon ground black pepper

1. 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 chicken base or bouillon; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 20 to 25 minutes or until vegetables are very soft.
2. 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.

Makes 6 servings.

Nutritional Information per serving: Calories 228; Cholesterol 28mg; % of Calories from Fat 39%; Fat 10g; Sodium 967mg; Carbohydrates 33g; Protein 4g; Fiber 4g

Recipe provided courtesy of California Dried Plum Board.