Golden Butternut Squash Soup
|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)|
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.