Butternut Squash Soup Recipe

Summary

Cooking Time55 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Butternut squash2 Pound, peeled, seeded, and cut into 2 inch pieces
 Sweet potato1 , peeled and cut into 2 inch pieces
 Canned reduced sodium chicken broth27 1⁄2 Ounce (Defatted, 2 Cans, 13 3/4 Ounce Each)
 Light molasses2 Tablespoon
 Chopped fresh tarragon/Chopped fresh sage2 Tablespoon
 Ground cinnamon1 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Onion1 Large, chopped
 Tart apple1 , sliced
 Garlic2 Clove (10 gm), sliced
 1% buttermilk1 Cup (16 tbs)
 Chopped fresh italian parsley2 Tablespoon
 Salt To Taste
 Ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1107 Calories from Fat 114

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2012 mg83.8%

Total Carbohydrates 249 g83.1%

Dietary Fiber 36.8 g147.3%

Sugars 75.1 g

Protein 27 g54.1%

Vitamin A 2430.6% Vitamin C 811%

Calcium 116.3% Iron 121.1%

*Based on a 2000 Calorie diet

Directions

In a large saucepan, combine the squash and sweet potatoes.
Cover with cold water and bring to a boil.
Cook for 25 to 35 minutes, or until very soft when tested with a sharp knife.
Drain and return the vegetables to the saucepan.
Stir in the broth, molasses, tarragon or sage, cinnamon, and nutmeg.
Remove from the heat.
Coat a medium no-stick skillet with no-stick spray and place over medium heat until hot.
Add the onions, apples, and garlic.
Cook, stirring occasionally, for 5 to 7 minutes, or until soft.
Add to the squash mixture.
Working in batches, puree the squash mixture in a blender or food processor.
Season with the salt and pepper.
Return the mixture to the saucepan.
Cook over medium heat for 3 to 5 minutes, or until warm.
Ladle into bowls.
For each serving, swirl in 2 tablespoons of the buttermilk.
Sprinkle with the parsley.
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