I’ve become a real squash fan this winter. We were fortunate enough to have our first local farmers’ market in November and I bought lots of different winter squashes I’d never cooked before.
One night, I was in the mood for soup. I looked up several squash soup recipes. Most used butternut squash, but I decided to mix and match the recipes and use buttercup instead. The following recipe is the result of my experimentation. I thought it would satisfy my hunger and use up a squash if nothing else. I did not expect that I would LOVE this soup!
Use homemade chicken stock if you can. The hardest part is peeling the squash!
This recipe is a good source of Vitamin A, Vitamin C, Niacin, Vitamin B6 and Potassium.
1-1/2 lbs. buttercup squash
2 Tbsp. unsalted butter
1 sweet onion, chopped
5-6 cups chicken stock
Peel and seed squash; cut into chunks (about 1-inch square) and set aside. Melt butter in large pot. Add onion and cook until translucent, about 10 min. Add squash and stir, then add 5 cups of stock. Turn up heat until mixture reaches low boil, then turn down heat to low and simmer until squash is tender. Add another cup of stock during cooking if the pan gets too dry.
Either put soup into food processor OR use a stick blender right in the pot. Puree and then season to taste with salt, pepper and nutmeg.
Makes 6 servings (1-1/3 cups each)
Per serving: 176 calories, 7g fat (3g sat), 17mg cholesterol, 353mg sodium, 22g carb, 2g fiber, 8g protein