Winter Squash Soup
This simple soup makes a pleasant first course for a fall or winter meal.
1/4 cup butter
1 tablespoon finely chopped shallot
1 tablespoon finely chopped gingerroot
2 (12-ounce) packages frozen winter squash, defrosted and puréed
1 (14.5-ounce) can chicken broth
1 (11.5-ounce) can Pear KERNS® from LIBBY'S All Nectar
1/2 cup sour cream
2 tablespoons finely grated lime peel
- Melt butter in large saucepan; add shallot and ginger. Cook until tender.
- Add squash, broth and nectar. Cook, stirring occasionally, until boiling. Season with salt and ground black pepper; garnish each serving with sour cream and lime peel.
Makes 6 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.