Buttercup Squash Soup
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 189
- Total Fat
- 11
- Saturated Fat
- 7
- Carbohydrates
- 18
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 35
- Sodium
- 589
- Total: 55 min
- Active: 25 min
Ingredients
3 tablespoons unsalted butter
3/4 cup coarsely chopped onion
2 carrots, peeled and coarsely chopped
1 jalapeno, seeded and coarsely chopped
1 buttercup squash, peeled, seeded and chopped
1 potato, peeled and coarsely chopped
4 cups chicken stock or water
1/2 cup cream
Salt and pepper
Sliced scallion and diced red bell pepper, for garnish
Directions
- In a large pot, melt the butter and cook the onions until tender. Stir in the carrots and jalapeno and toss to coat. Stir in the squash and potato. Pour in the chicken stock and bring to a simmer. Simmer until the vegetables are tender, about 30 minutes. Puree the soup in a blender in batches. Return to the pot and stir in the cream. Season to taste and garnish with the sliced scallion and bell pepper.