The fresh flavors of cilantro, basil and oregano season this southwestern soup.
Soup:
3 to 4 pounds butternut and/or acorn squash, cut in half, baked
1/2 cup LAND O LAKES® Butter
1 medium (1/2 cup) onion, finely chopped
2 teaspoons finely chopped fresh garlic
1/4 cup all-purpose flour
2 cups milk
1 (14 1/2-ounce) can chicken broth
1/3 cup real maple syrup or maple-flavored syrup
3/4 teaspoon salt
1/8 teaspoon ground red pepper
3/4 cup whipping cream
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons chopped fresh basil leaves*
1 1/2 teaspoons chopped fresh oregano leaves**
Cilantro Cream:
3 tablespoons chopped fresh cilantro
1/2 cup LAND O LAKES® Sour Cream
Scoop baked squash from skins. Place half of squash in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until well mixed. Spoon into medium bowl; set aside. Repeat with remaining squash. (You should have 3-1/2 to 4 cups squash.)
Melt butter in 4-quart saucepan until sizzling; add onion and garlic. Cook over medium heat, stirring occasionally, until onion is softened (5 to 7 minutes). Stir in flour; continue cooking, stirring constantly, 4 minutes. Stir in milk and chicken broth with wire whisk. Stir in squash, maple syrup, salt and pepper. Gradually whisk in whipping cream, 1 tablespoon cilantro, basil and oregano. Reduce heat to low; cook, stirring occasionally (50 to 60 minutes).
Meanwhile, stir together 3 tablespoons cilantro and sour cream in small bowl. Dollop sour cream mixture onto each serving of soup.
Makes 10 (3/4-cup) servings.
*Substitute 1/2 teaspoon dried basil leaves.
**Substitute 1/2 teaspoon dried oregano leaves.
Nutrition Facts (1 serving):
Calories: 320
Fat: 19 g
Cholesterol: 60 mg
Sodium: 350 mg
Carbohydrates: 34 g
Dietary Fiber: 6 g
Protein: 5 g