Butternut Squash Soup

Butternut Squash Soup
1-1/2 gal. or 24 servings, 1 cup each


Ingredients Weights Measures
butternut squash, peeled, seeded and chopped 8 lb. -
onions, chopped 12 oz. 2 cups
garlic, chopped - 8 cloves
KRAFT Italian Dressing 8 oz. 1 cup
chicken broth 8 lb. 1 gal.
sour cream 12 oz. 1-1/2 cups
queso fresco, crumbled 1 lb. + 8 oz. 1 qt.
green onions, chopped 3 oz. 1-1/2 cups
OSCAR MAYER Bacon, cooked, drained - 24 slices


SAUTE squash, onions and garlic in dressing in large skillet on medium-high heat 5 min. or until lightly browned. Stir in broth. Bring to boil. Reduce heat to low; simmer 20 min. or until squash is tender, stirring occasionally.

PROCESS soup, in batches, in food processor until smooth. Pour into large stockpot. Cook on low heat until heated through, stirring occasionally.

FOR each serving: Pour 1 cup hot soup into serving bowl. Top with 1 Tbsp. sour cream, 1 oz. cheese and 1 Tbsp. onions. Sprinkle with 1 crumbled bacon slice.

Kraft Kitchens Tips

Make Ahead
Soup can be made in advance. Store in tightly covered container in refrigerator up to 2 days. Reheat on low heat just before serving.
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