Golden Butternut Squash Soup Recipe
Ingredients
| 1 tablespoon unsalted margarine | ||
| 1 medium size yellow onion, chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| Stalk celery | 1 Small, chopped | |
| 1 medium size butternut squash , peeled, seeded, and cubed | ||
| Low sodium chicken broth | 4 Cup (16 tbs) | |
| Dried marjoram | 1/2 Teaspoon, crumbled | |
| Bay Leaf | 1 | |
| Black pepper | 1/4 Teaspoon | |
| Buttermilk | 1 Cup (16 tbs) | |
| Parsley sprigs | ||
Directions
In a large heavy saucepan, melt the margarine over moderate heat; add the onion, garlic, and celery, and cook, uncovered, until the onion is soft about 5 minutes.
Add the squash, chicken broth, marjoram, bay leaf, and pepper, raise the heat to moderately high, and bring to a boil about 4 minutes.
Adjust the heat so that the mixture bubbles gently, cover, and simmer for 20 minutes or until the squash is tender when pierced with a fork.
Remove and discard the bay leaf and cool the soup for 5 minutes.
In an electric blender or food processor, whirl the soup in 4 batches, each for 30 seconds.
Return the soup to the saucepan, stir in the buttermilk, set over moderate heat, and bring just to serving temperature about 5 minutes.
Do not boil or the soup will curdle.
Ladle into cups and garnish each portion, if you like, with a parsley sprig.
Add the squash, chicken broth, marjoram, bay leaf, and pepper, raise the heat to moderately high, and bring to a boil about 4 minutes.
Adjust the heat so that the mixture bubbles gently, cover, and simmer for 20 minutes or until the squash is tender when pierced with a fork.
Remove and discard the bay leaf and cool the soup for 5 minutes.
In an electric blender or food processor, whirl the soup in 4 batches, each for 30 seconds.
Return the soup to the saucepan, stir in the buttermilk, set over moderate heat, and bring just to serving temperature about 5 minutes.
Do not boil or the soup will curdle.
Ladle into cups and garnish each portion, if you like, with a parsley sprig.
Chef
