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Cold Butternut Squash Soup
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- #59559
Sauteed butternut squash and onion, fresh grated nutmeg, and creamy buttermilk combine to make a fantastic first course.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon margarine
1 1/2 cup chopped onion
1 3/4 pound butternut or acorn squash, peeled, seeded, and cut into 1-inch pieces
2 cups homemade or reduced-sodium canned chicken broth
1/4 teaspoon freshly grated nutmeg
1 3/4 cup low-fat (1%) buttermilk
1 pinch freshly grated nutmeg
directions
Melt the margarine in a large saucepan over medium heat. Saute the onion until soft, about 5 minutes. Add the squash, broth, and 1 cup water. Cover and simmer until the squash is very tender, about 25 minutes. Transfer in batches to a food processor or blender and puree until smooth. Stir in the nutmeg. Chill until cold.
Just before serving, stir in the buttermilk; garnish with freshly grated nutmeg.
added by
twbart72
nutrition data
109 calories, 2 grams fat, 18 grams carbohydrates, 7 grams protein per serving. This recipe is low in fat.
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