Buttermilk Butternut Soup With Toasted Pumpkinseeds Recipe

Name: Buttermilk Butternut Soup With Toasted Pumpkinseeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1 1/2 cups chopped yellow onion; 1/4 teaspoon sugar; 5 cups (1/2-inch) cubed butternut squash; 1 1/4 cups water; 3/4 cup unsalted chicken stock; 3/4 teaspoon kosher salt; 1/2 teaspoon pepper; 1/3 cup low-fat buttermilk; 6 teaspoons toasted pumpkinseeds

Servings: persons

1 tablespoon unsalted butter
1 tablespoon olive oil
1 1/2 cups chopped yellow onion
1/4 teaspoon sugar
5 cups (1/2-inch) cubed butternut squash
1 1/4 cups water
3/4 cup unsalted chicken stock
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1/3 cup low-fat buttermilk
6 teaspoons toasted pumpkinseeds

1
Heat butter and olive oil in a large saucepan over medium heat. Add onion and sugar to pan; cook 5 minutes or until soft, stirring frequently. Add butternut squash, water, and chicken stock. Bring to a boil; reduce heat, cover, and simmer 20 minutes or until squash is tender. Remove from heat, and puree with an immersion blender until smooth. Stir in salt, pepper, and buttermilk. Divide among 4 serving bowls; top each with 1 1/2 teaspoons toasted pumpkinseeds.
2
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3
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2340

kcal

Calories

254

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon olive oil, 1 1/2 cups chopped yellow onion, 1/4 teaspoon sugar, and more.

Yes, Buttermilk Butternut Soup With Toasted Pumpkinseeds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk Butternut Soup With Toasted Pumpkinseeds

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