Directions:
- Cut the squash in half lengthwise and then crosswise into 1/2-inch-thick slices; set aside.
- Melt the butter in a large soup pot over medium heat. Add the onions and cook until tender, about 10 minutes. Add squash and season with salt and pepper. Cover and simmer over low heat for 10 minutes.
- Add 4 cups of the chicken stock and bring to a boil. Reduce the heat and simmer, covered, for an additional 15 minutes, or until the squash is very soft.
- Use an immersion blender to create a smooth, thick puree. (If using a regular blender, allow soup to cool before pureeing, and then return it to the pot.)
- Bring back to a boil. Add the orzo and reduce the heat, cooking until the pasta is tender, about 7 to 8 minutes. Reduce heat to a gentle simmer.
- Meanwhile, in a separate bowl, combine the cream, egg yolks and lemon juice. Whisk until smooth. Add the cream/egg mixture to the soup and whisk over low heat until blended. Do not let the soup come back to a boil or the egg yolks will curdle.
- Stir in the mint. If the soup is too thick at this point, add the remaining cup of stock. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.67 Kcal (698 kJ) | ||
| Calories from fat | 84.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.4g | 14% | |
|---|---|---|---|
| Cholesterol | 61.05mg | 20% | |
| Sodium | 248.6mg | 10% | |
| Potassium | 446.46mg | 9% | |
| Total Carbs | 14.08g | 5% | |
| Sugars | 8.77g | 35% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 7.41g | 15% | |
| Vitamin C | 20.1mg | 33% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 22.6mg | 125% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 55.2 Kcal (231 kJ) | ||
| Calories from fat | 28.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 14% | |
|---|---|---|---|
| Cholesterol | 20.22mg | 20% | |
| Sodium | 82.34mg | 10% | |
| Potassium | 147.88mg | 9% | |
| Total Carbs | 4.66g | 5% | |
| Sugars | 2.91g | 35% | |
| Dietary Fiber | 0.55g | 7% | |
| Protein | 2.45g | 15% | |
| Vitamin C | 6.6mg | 33% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 7.5mg | 125% | |
| Calcium | 14mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Lemon Chicken Orzo Soup
Chicken stock, Orzo pasta and 6 more.. -
Easy but Elegant Broccoli Soup
Butter, Onion, sliced, Carrot, sliced, Garlic, minced and 5 more.. -
Emeril Lagasse's Delmonico Potatoes
Butter, Minced onion, Salt, Fresh ground white pepper and 8 more.. -
Eggs in Purgatory
Unsalted butter, Onion, chopped, Coarse salt and 5 more.. -
Russian Carrot Tart
Butter, Minced onion, Salt, Carrot, peeled, sliced, Flour and 7 more.. -
Emeril's Three Cheese Risotto
Olive oil, Chopped onion, Salt, White pepper and 9 more.. -
Chicken Breasts With Orzo, Carrots, Dill, and Avgolemono Sauce
Olive oil and 8 more.. -
Creamy Chicken Noodle Soup
Whole chickens, rinsed (or 3 lb. skinless chicken thighs) and 15 more..
Also Try
-
-
Soup Roasted Butternut Squash Soup With Spicy Seeds
Butternut squash (about 3 lb), Olive oil, Salt and 14 more.. -
-
-
-
Squash Soup with Whole-Grain Croutons
Whole-grain bread, cut into 1/2-inch cubes, Olive oil and 5 more.. -
-
-
Clam Soup with Orzo and Meatballs
Onion, chopped, Celery rib, chopped, Unsalted butter and 13 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
