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Winter Squash Soup With Lime Cream

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Ingredients
  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
  Salt 1⁄2 Teaspoon
  Fat free sour cream 3 Tablespoon
  Grated lime zest 1 Tablespoon (From 1 Lime)
  Lime juice 2 Teaspoon
  Water 2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Interest: 
Winter
Ingredient: 
Lime

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