Creamy Squash Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Butternut squash and cream pureed together makes a lovely soup.
Ingredients
- 1/2 teaspoon salt
- 2 tablespoons butter
- 3 (13 3/4 oz) cans chicken broth
- 2 carrots, peeled and diced
- 1 cup diced onion
- 2 lb butternut squash, halved, peeled and seeded; cut into 1-inch pieces
- 1/3 to 1/2 cup light cream, you can use heavy cream if desired
Instructions
- Place squash in saucepan along with carrots, onions and broth, then add in the salt. Simmer 40 minutes uncovered. Puree soup in a blender or food processor along with 2 tablespoons butter. Pour a little hot puree into the 1/3-1/2 cup cream so not to curdle the cream; add to soup. Serve in a wide mouth shallow bowl with a dollop of sour cream, if desired.
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