Butternut Squash Soup
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
8 people
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Calories
132 kcal
-
Course
Soup
Butternut Squash Soup
Report
Creamy deliciousness! Warm up with a bowl of homemade butternut squash soup. The perfect blend of flavors and spices to enjoy on a cool Fall day!
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Ingredients
- 2 tablespoons butter unsalted
- 1 large yellow onion peeled, chopped
- 1 teaspoon garlic minced
- 1 medium butternut squash peeled, seeded, and cubed (about 4 cups
- 2 medium carrot peeled, chopped
- 2 medium russet potato peeled, cubed
- 1 rib celery chopped
- 5 cups chicken broth 40 ounces
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 pinch nutmeg
- 1 pinch cayenne pepper
- heavy cream for garnish
Instructions
- In a large pot over medium heat, melt butter.
- Add onion. Cook, stirring occasionally, until softened, about 3-5 minutes.
- Add garlic. Cook for 1 more minute.
- Add squash, carrots, potatoes, celery, broth, salt, pepper, nutmeg, and cayenne pepper. Bring the mixture to a boil.
- Once boiling, reduce heat to low. Cover and simmer until vegetables are fork-tender, about 20-25 minutes.
- Use an immersion blender* to blend the soup until smooth.
- Serve the soup warm, garnished with a light drizzle of heavy cream.
Notes
- *No Immersion Blender? No Problem!
- Even without an immersion blender, you can still get the soup nice and creamy. Here are a couple of ways to do it:
- Carefully pour the soup (working in batches) into a stand blender. Blend until smooth and then return the blended soup to the pot.
- Use a food processor. Just like with a stand blender, work in batches so the soup doesn't spray all over!
Nutrition Information
Show Details
Serving
1portion
Calories
132kcal
(7%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 132kcal | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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