2large onions, coarsely chopped
4 clovesgarlic, finely chopped
2 acorn squashes (about 3 lbs.), peeled, seeded and chopped into 1-in. pieces
2potatoes, peeled and cut into 3/4-in. pieces(about 3 cups)
1 cuppitted, dried plums
2 Tbsps.fresh rosemary leaves, chopped
4 large cubes chicken bouillon (enough to make 8 cups prepared bouillon)
1 cupreduced-fat sour cream
1 ½ tsps.salt
1 tsp.pepperDIRECTIONS:1. In a large saucepan, heat butter over medium heat until hot. Cook and stir onion and garlic 8 to 10 minutes or until onion is soft and lightly browned.
2. Add squash, potato, dried plums, water, rosemary and bouillon; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 20 to 25 minutes or until vegetables are very soft. Remove from heat; cool slightly.
3. Working in small batches, process vegetable mixture in blender until smooth; return to pan. Whisk in sour cream; season with salt and pepper. Heat through before serving. SERVINGS:12 servings From:California Dried Plum Board PHOTO CREDIT:Photo Credit:
Puree of Acorn Squash and Dried Plum Soup