Soup Recipe: Acorn Squash and Dried Plum Soup

Acorn Squash and Dried Plum Soup

Ingredients:

• 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

Cooking Procedures:

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.