Butternut Squash Soup
|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|
|Ground black pepper||To Taste|
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.