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Mom's Butternut Squash Soup

Mom's Butternut Squash Soup

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Submitted by happyzhangbo

It was very tasty and I also used this as a base for squash soup with maple-apple flavored chicken sausage as part of a new recipe

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

2 907.2
POUNDS G BUTTERNUT SQUASH
peeled and chopped into medium dice
2 3E+1
TABLESPOONS ML SUGAR
5 75
TABLESPOONS ML BUTTER
1 1
SMALL SMALL ONIONS
chopped
1 0.9
QUART L WATER *
1 1
EACH EACH CINNAMON STICKS *
2 57.8
OUNCES ML/G HEAVY WHIPPING CREAM
1 1
X X SALT AND WHITE PEPPER
to taste *

Directions

In a soup pot sweat the squash, sugar, and some salt in the butter, covered, for three minutes.

Remember sweating, as opposed to sautéing, means low heat.

We do not want to brown the butter or the squash, just soften it.

Add onion and sweat ten minutes more.

Add water and the cinnamon stick and simmer, covered, for thirty minutes.

Remove cinnamon and purée soup in a blender for at least one minute.

Then pass through a fine mesh chinois or strainer. Finish with cream, salt and white pepper to taste.

A final option is to sprinkle some nutmeg on it just before service.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 198 60% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 77mg 3%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 346% Vitamin C 40%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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