Winter Squash Soup With Lime Cream
|Frozen squash puree||24 Ounce, thawed (2 Boxes Of 12 Ounce Each)|
|Canned fat free chicken broth||29 Ounce (2 Cans Of 14 1/2 Ounce Each)|
|Garlic||2 Clove (10 gm), minced|
|Ground cumin||1 Teaspoon|
|Fat free sour cream||3 Tablespoon|
|Grated lime zest||1 Tablespoon (From 1 Lime)|
|Lime juice||2 Teaspoon|
1. Puree the squash, broth, and garlic in a blender in two batches; transfer to a large saucepan. Stir in the cumin and salt; bring to a boil over high heat. Reduce the heat and simmer gently until the flavors are blended, about 3 minutes.
2. Meanwhile, combine the sour cream, zest, lime juice, and water in a small bowl.
3 Divide the soup among 4 bowls and drizzle with the lime cream.