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Buttermilk Butternut Soup with Toasted Pumpkinseeds

Yield

Serves 6 (serving size: 2/3 cup)

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

Nutrition Information

  • calories 129
  • fat 5.7 g
  • satfat 1.9 g
  • sodium 278 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.