More Great Recipes: Nuts | Soup | Stove | Vegetable

nutty squash soup

User Avatar
Member since 2007

Serves 4 | Prep Time | Cook Time


1 medium butternup squash, peeled and cut into pieces.
1 medium white onion, peeled and diced.
2/3rds cup nuts-I use pecans but walnuts, pine nuts, macadamians or almonds would work as well.
2 to 4 cups or more defatted chicken broth depends on how thick you like soup.
1 cup regular yogurt
1/2 cup orange juice
salt and pepper to taste

saute onion in butter or grapeseed oil until translucent.

In 3 or 4 quart saucepan put squash and chicken broth. Bring to simmer, add nuts and sauted onions. Cover and simmer for at least 25 minutes until squash is cooked.

Using either your food processor, blender or a hand held immersion blender, reduce to a creamy consistency. Add stock as needed for your own taste. Add yogurt and orange juice. Blend until absorbed into soup base and serve. Generally serves four

Pairs Well With


Sounds intriguing, summery and yummy!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

Torta Cubana
Torta Cubana
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Mixed Berry Tart
Mixed Berry Tart