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Butternut Squash Soup

Healthycooking's picture
Ingredients
  Butternut squash 2 Pound, peeled, seeded, and cut into 2 inch pieces
  Sweet potato 1 , peeled and cut into 2 inch pieces
  Canned reduced sodium chicken broth 27 1⁄2 Ounce (Defatted, 2 Cans, 13 3/4 Ounce Each)
  Light molasses 2 Tablespoon
  Chopped fresh tarragon/Chopped fresh sage 2 Tablespoon
  Ground cinnamon 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Onion 1 Large, chopped
  Tart apple 1 , sliced
  Garlic 2 Clove (10 gm), sliced
  1% buttermilk 1 Cup (16 tbs)
  Chopped fresh italian parsley 2 Tablespoon
  Salt To Taste
  Ground black pepper To Taste
Directions

In a large saucepan, combine the squash and sweet potatoes.
Cover with cold water and bring to a boil.
Cook for 25 to 35 minutes, or until very soft when tested with a sharp knife.
Drain and return the vegetables to the saucepan.
Stir in the broth, molasses, tarragon or sage, cinnamon, and nutmeg.
Remove from the heat.
Coat a medium no-stick skillet with no-stick spray and place over medium heat until hot.
Add the onions, apples, and garlic.
Cook, stirring occasionally, for 5 to 7 minutes, or until soft.
Add to the squash mixture.
Working in batches, puree the squash mixture in a blender or food processor.
Season with the salt and pepper.
Return the mixture to the saucepan.
Cook over medium heat for 3 to 5 minutes, or until warm.
Ladle into bowls.
For each serving, swirl in 2 tablespoons of the buttermilk.
Sprinkle with the parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Dish: 
Soup
Ingredient: 
Butternut
Interest: 
Quick, Healthy
Cook Time: 
55 Minutes

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