Cream Of Squash Soup
Nutrition
Calories: 233 kcalCarbohydrates: 38 gProtein: 14 gFat: 19 gSaturated Fat: 15 gCholesterol: 34 mgSodium: 513 mgFiber: 10 gSugar: 10 gVitamin A: 31.95 IUCalcium: 120 mgIron: 13 mg
Ingredients
- 4 whole acorn squash cut in half, seeds and strings removed
- 4 whole Fresh garlic cloves split in half
- 1 cup water boiling
- 2 tbsp unsalted butter
- 1 cup 5 oz - 155 g chopped yellow onion
- 1/2 tsp crushed dried marjoram
- 4 cups chicken broth
- 1 teaspoon Fresh lemon juice
- 1 dash salt to taste
- 1 dash Black pepper ground
- 1 cup 8 fl oz - 250 ml heavy (double) cream
- 1 tablespoon sour cream
- 1 dash nutmeg freshly grated
Instructions
- Preheat an oven to 375°F (190°C).
- Stick 1/2 garlic cloves in the flesh of each squash piece. Place the pieces flesh-side down in a baking pan or ovenproof dish. Pour in the boiling water. Place in the oven and bake until tender when the flesh is pierced, about 1 hour, adding additional boiling water if the pan begins to dry. Remove from the oven and leave the squash in the pan until cool, 20 - 25 minutes. Discard the cloves and scoop out the flesh; you should have about 5 cups (2-1/2 lb. - 1.25 kg). Set aside.
- In a large saucepan over low heat, melt the butter. Add the onion and marjoram, cover and cook over very low heat until translucent and tender, 15 - 20 minutes. Remove from the heat.
- In a food processor fitted with the metal blade, combine the squash and onion-marjoram mixture. Process to a smooth purée. Return the purée to the saucepan and stir in the stock and lemon juice. Cook over medium-low heat, stirring frequently, to blend the flavors, 8 - 10 minutes. Do not allow to scorch. Season to taste with salt and pepper.
- Just before serving, stir in the cream and heat almost to a boil. Ladle into soup bowls and top with a dollop of sour cream and a grating of nutmeg or a sprinkling of parsley or mint.