Butternut Squash Soup
Recipe By: Queenie Fedyk
Preparation Time 1 hour – makes 6 servings
Categories: Soups, Stews and Chili
Equipment: butcher knife or cleaver, Kitchen Machine food cutter, 4 Qt. Soup Pot with vented lid
Ingredients -- Preparation Method
1 white onion, chopped and peeled #2 cutting cone
3 tablespoons unsalted butter
2 pounds butternut squash, grated and peeled #1 cutting cone
¼ teaspoon fresh nutmeg, grated #1 cutting cone
3 cups low sodium chicken broth
½ cup cream or half-n-half
½ teaspoon sugar
6 teaspoons sour cream -- (optional)
Fresh basil leaves for garnish
Trim about 1/4 inch from the top and the bottom of the butternut squash to create a stable flat surface for safe cutting. Stand the butternut squash upright on a dry cutting board. Using a butcher knife or cleaver, slice the squash in half from top to bottom, scoop out the seeds, then cut it in quarters and again in 1/8's. Using the food cutter and shredding cone #1, place the hard outer skin up and away from the cutting cone and grate and peel the squash all in one operation.
Preheat the 4 quart soup pot over medium heat 275°F (135°C), melt the butter and sauté onions until tender. Allow to cool slightly and add the grated squash. To cook the waterless way, cover and close the vent. Cook over medium-low heat 175°F (79°C) about 20 minutes. Add the nutmeg, chicken stock, and cream. Mix thoroughly. Simmer over medium-low heat 175°F (79°C) for another 15-20 minutes.
Serving Ideas: top with sour cream (optional) and a fresh basil leaf.
Per Serving (excluding unknown items): 201 Calories; 12g Fat (50.4% calories from fat); 8g Protein; 19g Carbohydrate; 3g Dietary Fiber; 35mg Cholesterol; 275mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.