Buttermilk Butternut Soup with Toasted Pumpkinseeds

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Serves 6 (serving size: 2/3 cup)


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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


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.

Created date

January 2015

Nutritional Information

Calories 129
Fat 5.7 g
Satfat 1.9 g
Sodium 278 mg