Use powdered buttermilk for cooking, and reconstitute only what you need for this recipe.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 4 cups fat-free chicken broth
- 1 cup chopped onion
- 2 slices bread, cut into cubes
- 2 tart apples, cored and coarsely chopped
- 1 butternut squash (1 lb.), halved lengthwise and seeded
- 1 tsp. salt
- 1 tsp. diced marjoram
- 1 tsp. diced rosemary
- 1 tsp. pepper
- 2 eggs
- 1⁄2 cup buttermilk
- Combine the broth, onion, bread cubes, apples, squash, salt, marjoram, rosemary, and pepper in a large, heavy saucepan. Bring to a boil, reduce the heat to low, and simmer, covered, for 45 minutes.
- Remove from heat. Take out the squash halves and let cool slightly. Scoop out the squash flesh from the skins and return the flesh to the saucepan; discard the skin. Working in batches, purée the soup in a blender or food processor. Return the purée to the pan.
- In a small bowl, beat together the eggs and buttermilk. Stir a little of the hot soup into the egg mixture, and then add it to the soup. Reheat gently for 5 minutes to blend the flavors; do not boil. Ladle into bowls and serve.