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Recipe Summary

Yield:
Serves 6 (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef'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.

Nutrition Facts

129 calories; fat 5.7g; saturated fat 1.9g; sodium 278mg.
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