Buttercup Squash Soup

A creamy soup with a ton of flavor. You can substitute any winter squash.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Place squash cut-side down in a baking dish; fill with 1/4 inch of water.

Step: 2

Bake squash in the preheated oven until tender, about 45 minutes.

Step: 3

Heat butter in a saucepan over medium heat; cook and stir onion until tender, about 10 minutes.

Step: 4

Heat chicken broth, basil, marjoram, black pepper, and cayenne in a saucepan over medium heat.

Step: 5

Scoop flesh from squash into a blender or food processor; add onion and cream cheese. Blend mixture until smooth, working in batches if needed. Mix squash mixture into broth mixture; cook, stirring frequently, until soup is heated through but not boiling, about 5 minutes.

Per Serving: 186 calories; protein 4.1g; carbohydrates 18.8g; fat 11.7g; cholesterol 35.8mg; sodium 483.1mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.