Butternut Squash Soup with Roasted Onion Crème Fraiche Recipe
Servings: 4, Serving Size: 8 oz soup and 1 Tbsp crème fraiche
Butternut Squash Soup
- 1 lb butternut squash, roasted (start with a 1½ lb squash)
- 1 pint low-sodium, fat-free chicken stock
- ⅛ tsp salt
- ⅛ tsp nutmeg
- ¼ tsp white pepper
Roasted Onion Crème Fraiche
- 1 Tbsp light sour cream
- 1 Tbsp plain yogurt, nonfat
- 2 Tbsp caramelized onion
To prepare the soup: Split butternut squash in half and lay face down on a baking sheet coated with cooking spray. Roast at 375ºF until soft (about 45 minutes). Cool, peel, and puree with 1 cup of chicken stock. Transfer to a pot and simmer for 15 minutes. Add the rest of the stock, or enough to reach desired consistency.
To make the crème fraiche: Cook onion in a lightly oiled pan until golden brown. Place onion and remaining ingredients in a food processor or blender and blend until smooth. Run through a strainer to remove any large pieces of onion. Place in a squirt bottle or small plastic bag (you can cut the tip off of one of the corners). Use crème to decorate the top of the soup.
Nutrition Analysis per Serving
- Calories: 75
- Fat: 1 g
- Carbohydrate: 15 g
- Protein: 4 g
- Food Groups: 2 vegetable
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