And although this soup is low in calories and fat, it’s surprisingly hearty.
Ingredients
1tablespoonbaking powder
2cups(about8 1/2oz.)
Gradually stir in milk with a fork.
Photo: Aaron Kirk
Chill dough 20 minutes.
Heat butter in a large Dutch oven over medium.
Add onion; cover and cook, stirring occasionally, until very soft, 15 to 20 minutes.
Whisk together remaining 1/4 cup stock and 2 tablespoons flour; stir into Dutch oven.
Add squash and salt; cover.
Simmer, stirring occasionally, until squash is very tender, 5 to 6 minutes.
Add squash mixture to a blender in batches.
Process each batch until very smooth.
Return puree mixture to Dutch oven over medium-high.
Meanwhile, roll dough out onto a heavily floured surface to 1/8-inch thickness.
Using a pizza cutter or a knife, cut into 1-inch squares.
Stir in chives and pepper.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
