Yellow Squash Soup with Cilantro Sour Cream Recipe
The fresh flavors of cilantro, basil and oregano season this squash soup recipe.
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Cooking tools:
- Blender
- Food processor
- Oven
- Stove
- Chef's knife
- Cutting board
- Baking sheet
- Spoon
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- Soup
- 3 to 4 pounds butternut <em>and/or</em> acorn squash, cut in half, baked
- 1/2 cup Land O Lakes® Butter
- 1 small (1/2 cup) onion, finely chopped
- 2 teaspoons finely chopped fresh garlic
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 (14-ounce) can vegetable <em>or</em> chicken broth
- 1/3 cup maple syrup
- 3/4 teaspoon salt
- 1/8 teaspoon ground red pepper (cayenne)
- 3/4 cup Land O Lakes® Heavy 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 sour cream
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