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Golden Butternut Squash Soup

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  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
  Bay leaf 1
  Black pepper 1⁄4 Teaspoon
  Buttermilk 1 Cup (16 tbs)
  Parsley sprigs 2

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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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

Golden Butternut Squash Soup Recipe