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Butternut Squash Soup
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Categories: American Recipes, Autumn/ Winter Recipes, Favorites, Low fat, Soups
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Total Time: 45 min.
Preparation Time: 15 min.
Simmering Time: 30 min.

This is a great lowfat soup for the fall season. If you are unfamiliar with butternut squash, its more akin to pumpkin rather than other squashes (zucchini, yellow squash). This particular recipe serves mainly as a base for numerous variations. I often added roasted garlic pulp to the mixture before pureeing. Sometimes I add some brown sugar and nutmeg for a change. I also add heavy cream instead of sour cream when I am in the mood for a richer soup.

1 medium butternut squash
3 cups chicken stock
3 tablespoons sour cream
salt
pepper

Peel, seed, and chop butternut squash into 1 inch round pieces. In a large pot, allow chicken stock to boil over high heat. Add butternut squash pieces to chicken stock. Decrease heat to medium-low and simmer until squash is tender when pierced with fork (about 30 min.). Turn heat off. Process the soup mixture (in batches) in a blender or food processor. Return soup puree to pot, whisk in sour cream, and add salt and pepper to taste.


Calories: 104 Calories From Fat: 22%
Protein: 2g Carbohydrate: 18g
Cholesterol: 5mg Sodium: 1622mg


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