Rating: 3.5 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

"I am a student in culinary school and also a volunteer at the local farmers' market. I enjoy creating dishes such as this soup using fresh seasonal vegetables when they first appear at the market." —Katy McNulty, Sewickley, PA

Katy McNulty, Sewickley, PA
Recipe by Cooking Light November 2008

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Yield:
4 servings (serving size: 1 1/3 cups)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Place squash in a 2-quart baking dish coated with cooking spray. Lightly coat squash with cooking spray. Sprinkle squash with salt and pepper; toss well. Bake at 375° for 30 minutes or until tender.

  • Melt butter in a Dutch oven over medium heat. Add shallots and garlic to pan; cook 3 minutes, stirring occasionally. Add squash and broth to pan; bring to a boil, and cook 2 minutes. Stir in buttermilk. Reduce heat, and cook 2 minutes, stirring constantly. Place one-third of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Sprinkle with parsley.

Nutrition Facts

104 calories; calories from fat 26%; fat 3g; saturated fat 1.9g; mono fat 0.8g; poly fat 0.1g; protein 4.8g; carbohydrates 15.9g; fiber 0.7g; cholesterol 8mg; iron 1.1mg; sodium 616mg; calcium 143mg.
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