Cream of butternut squash soup
Votes: 4
Time: 1 hour.
Complexity: average
Servings: 6
Complexity: average
Servings: 6
Nutritional value per serving:
Calories 125, total fat 5 G., saturated fats G., proteins 3 G., carbohydrates 19 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 125, total fat 5 G., saturated fats G., proteins 3 G., carbohydrates 19 G., fiber G., cholesterol mg, sodium mg, sugar G.
Recipe for making creamy soup with chicken broth and pureed pumpkin.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 peeled butternut squash (0.9 – 1.3 kg), seeds removed
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, chopped
- 6 cups chicken broth
- Nutmeg
- Salt and freshly ground black pepper
We recommend
Recipes with similar ingredients: butternut squash, nutmeg, onions
Cooking the dish according to the recipe:
- Cut the pumpkin into 2.5 cm pieces. Melt the butter in a large saucepan. Add the onion and sauté until translucent, about 8 minutes. Add the pumpkin and broth.
Bring to a boil and simmer until the pumpkin is tender, about 15-20 minutes. Use a slotted spoon to remove the pumpkin pieces, place them in a blender, and puree. Transfer the pumpkin puree to a saucepan. Stir, season with nutmeg, salt, and pepper. Serve.
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