Cream of Winter Squash Soup Recipe

Cream of Winter Squash Soup picture

Summary

Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelMedium
Health IndexHealthyServings6
CuisineCourse
FeelMethod
DishSpeciality
Main Ingredient

Ingredients

 Butternut squash/36 ounce frozen butternut squash, partially thawed.3 Pound
 Condensed chicken broth21 Ounce
 White pepper1 Dash
 Salt1⁄4 Teaspoon
 Heavy cream1 Cup (16 tbs)
 Nutmeg1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 261 Calories from Fat 143

% Daily Value*

Total Fat 16 g24.8%

Saturated Fat 9.3 g46.6%

Trans Fat 0 g

Cholesterol 59.8 mg

Sodium 875.1 mg36.5%

Total Carbohydrates 29 g9.6%

Dietary Fiber 4.6 g18.4%

Sugars 6.1 g

Protein 4 g8.2%

Vitamin A 494% Vitamin C 79.8%

Calcium 13.5% Iron 9%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven to 400F.

MAKING
2) Bake whole squash about 1 hour, or until fork-tender
3) Let squash cool slightly.
4) Cut the squash lengthwise in half and discard seeds.
5) Using a spoon, scoop squash pulp from the skin.
6) In electric blender, combine half of squash pulp and 1 can broth; blend at low speed until well combined, then at high speed until smooth.
7) In a bowl, turn out the soup.
8) Repeat with remaining squash and broth.
9) Add salt and pepper.
10) Cover the bowl and keep in refrigerator, overnight.
11) Just before serving, heat squash mixture just to boiling.
12) Gradually stir in 1/2 cup cream; cook slowly until heated through.
13) Taste for seasoning, adding more salt and pepper if necessary.
14) Meanwhile, beat remaining cream just until stiff.

SERVING
15) Garnish each serving with a spoonful of whipped cream; sprinkle with nutmeg and serve soup very hot.
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