The squash gives this one-pot meal a beautiful golden color. It’s also delicious served cold; you may need to thin it with some additional buttermilk.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 10 minutesDifficulty: Medium
- 4 cups fat-free chicken broth
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 2 slices firm white bread, cut into cubes
- 2 medium Granny Smith apples, peeled, cored, and chopped
- 1 large butternut squash, quartered and seeded
- 1 Tbsp. minced fresh rosemary leaves
- ½ tsp. dried marjoram
- 1½ tsp. ground black pepper, divided
- 2 large eggs
- 1 cup buttermilk
- In a large soup pot, combine broth, onion, garlic, bread, apples, and the squash quarters. Bring to a boil, reduce heat to low, cover, and simmer for 40 minutes.
- Remove squash quarters and let stand for 10 minutes. Scoop flesh from the rind and return to pot; discard rind. Add rosemary, marjoram, and ½ teaspoon black pepper.
- Using an immersion blender, purée the soup. In a small bowl, combine eggs and buttermilk and beat well. Stir some of the hot soup into the egg mixture, beating with a wire whisk. Add all of the warmed egg mixture to the soup.
- Cook soup, stirring frequently, until steam rises, but do not let the soup boil (about 5 minutes). Serve immediately with remaining black pepper.