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Golden Butternut Squash Soup Recipe
|Unsalted margarine||1 Tablespoon|
|Yellow onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Stalk celery||1 Small, chopped|
|Butternut squash||1 Medium, peeled, seeded, and cubed|
|Low sodium chicken broth||4 Cup (64 tbs)|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄4 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1136 Calories from Fat 190
% Daily Value*
Total Fat 21 g33%
Saturated Fat 4.4 g21.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 373.3 mg15.6%
Total Carbohydrates 222 g74%
Dietary Fiber 35.6 g142.5%
Sugars 36.7 g
Protein 46 g91.7%
Vitamin A 3395.7% Vitamin C 567.6%
Calcium 88.5% Iron 90.3%
*Based on a 2000 Calorie diet
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.