Butternut squash soup with persimmons and oranges
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 145.6
- Total Fat: 4.4 g
- Cholesterol: 4.2 mg
- Sodium: 11.6 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 6.5 g
- Protein: 2.2 g
View full nutritional breakdown of Butternut squash soup with persimmons and oranges calories by ingredient
Submitted by: CAROLINE1000
Introduction
The persimmons' honeyed flavor serves to accent the natural sweetness of the squash while the orange brightens the finish. The persimmons' honeyed flavor serves to accent the natural sweetness of the squash while the orange brightens the finish.Number of Servings: 6
Ingredients
-
1 white or yellow onion, chopped
1 T. olive oil
4 cups cubed butternut squash, or 1 small
2 persimmons
1 orange, zest and juice
1/4 c. sour cream
Directions
In a large pot over medium heat, saute onions until translucent.
Add to the pot the squash, persimmons, a heavy pinch or two of salt, and enough water to come up a couple of inches above the squash. Cook at a rolling boil.
When squash is soft pour the contents, including the liquid, into a blender. Add to the blender the zest, orange juice, a few grinds of pepper and sour cream (usually yogurt in lieu of the sour cream).
Puree, pulsing to start and venting a little steam at a time, until smooth. Taste and adjust seasoning as necessary.
Serving Size: makes 6, 1-cup portions
Add to the pot the squash, persimmons, a heavy pinch or two of salt, and enough water to come up a couple of inches above the squash. Cook at a rolling boil.
When squash is soft pour the contents, including the liquid, into a blender. Add to the blender the zest, orange juice, a few grinds of pepper and sour cream (usually yogurt in lieu of the sour cream).
Puree, pulsing to start and venting a little steam at a time, until smooth. Taste and adjust seasoning as necessary.
Serving Size: makes 6, 1-cup portions
