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Golden Butternut Soup

Diet.Chef's picture
Ingredients
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Chicken stock/Vegetable stock 1 1⁄3 Pint (4 Cups, 1 Liter)
  Butternut pumpkin 1 1⁄2 Pound, peeled and sliced (750 Gram)
  Potatoes 2 , peeled and sliced
  Dried marjoram 1⁄2 Teaspoon
  Grated nutmeg 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Buttermilk 3 Tablespoon
Directions

1. Place onion, garlic and 2 tablespoons stock in a saucepan over a medium heat and cook for 2-3 minutes or until onion is soft. Add remaining stock, pumpkin, potatoes, marjoram, nutmeg and black pepper to taste and cook, stirring occasionally, for 25 minutes, or until pumpkin and potato are tender. Stir in buttermilk. Cool slightly.
2. Puree soup, in batches, in a food processor or blender.
3. Return soup to a clean saucepan and heat gently, do not allow to boil or soup will curdle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Butternut
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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