Pepper Squash Soup Recipe
This soup is creamy, velvety, tasty and could be served as an entrée for a special meal and occasion.
Ingredients
- 1/3 cup butter
- 1 large onion, sliced
- 1 large pepper squash, seeded, cut-up (leave the skin on, this will give the soup, green little speckles)
- 2 1/4 cups chicken stock
- 1 1/2 cups milk
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp celery salt
- 1 1/2 cup 15% or 18% cooking or liquid cream
- 1 1/2 tbsp freshly chopped parsley
Directions
- Melt the butter and cook the onion at low temperature on the stovetop for 3 minutes until translucent (do not brown). Cut-up and cook 1 pepper squash with the skin on in water about 15 minutes or until soft and fully cooked. Purée the pepper squash in the food processor with the chicken stock, milk, salt, pepper and celery salt in small batches. Pour each batch in a dutch oven or saucepan, cover and let simmer for 5 to 7 minutes. Add the cream, parsley and let it warm up on low heat. DO NOT BOIL. Serve immediately with fresh bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 8 servings | |
| Calories 108 | |
| Calories from Fat 82 | 76% |
| Total Fat 9.25g | 12% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 617mg | 26% |
| Potassium 157mg | 4% |
| Total Carbs 4.1g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.19g | 2% |
| Protein 2.45g | 4% |
