Winter Squash Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ina Garten
This winter squash soup is a great Thanksgiving starter, but would be just as good for a simple fall dinner on a chilly weeknight.
Ingredients
- 2 tbsp. unsalted butter
- 1 tbsp. olive oil
- 2 onions c. chopped onions
- 1 1/2 lb. butternut squash
- 3 c. chicken stock or broth
- 1 can pumpkin purée (not pie filling)
- kosher salt
- Black pepper
- 1 c. half-and-half
- Crème fraîche
- Grated Gruyère
- croutons
Instructions
- In heavy-bottomed sauce-pot, heat butter and oil on medium-low heat. Add onions and cook 10 minutes or until translucent, stirring occasionally.
- Add butternut squash, stock, pumpkin, 2 teaspoons salt, and 1/2 teaspoon pepper; heat to boiling on medium-high heat. Cover and simmer on medium-low heat for 20 minutes or until squash is very tender, stirring occasionally. Process mixture with hand blender until smooth (or put through food mill and return to pot).
- Add half-and-half to soup; heat slowly. Serve with garnishes, if using.
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