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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 Ingredients:
4 cups cubed peeled butternut squash (about 1 pound) |
cooking spray |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon butter |
2 tablespoons finely chopped shallots |
1 garlic clove, finely chopped |
2 1/2 cups organic vegetable broth (such as swanson certified organic) |
1 1/2 cups fat-free buttermilk |
1 tablespoon chopped fresh flat-leaf parsley |
Directions:
1. Preheat oven to 375°.
2. 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.
3. 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.
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