Creamy Butternut Squash Soup
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
55 mins
-
Servings
4 servings
-
Calories
391 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Creamy Butternut Squash Soup
Report
Homemade Pumpkin Soup never tasted so good. A lighter Pumpkin flavour, thanks to a few added ingredients. Creamy and delicious. Don't forget to add some Parmesan Croutons.
Share:
Ingredients
PUMPKIN SOUP
- 1½ tablespoons olive oil (or butter if you prefer)
- 1 leek (cleaned & sliced)
- 1 pound butternut squash (cubed)
- 3 medium potatoes (cubed)
- 2 tablespoons fresh parsley (chopped)
- ¼ teaspoon salt (to taste)
- 1-2 dashes pepper
- 3 cups vegetable broth (homemade or store bought)
- ¼ cup cream heavy or whipping cream
HOMEMADE PARMESAN CROUTONS
- 4 lices day old crusty bread (regular or gluten free) (about 2 cups, remove crusts if desired)
- 2 tablespoons olive oil
- 2 tablespoons freshly grated Parmesan cheese
Instructions
PUMPKIN SOUP
- In a large pot add the olive oil and sliced leek, cook for approximately 2 minutes. Then add the cubed pumpkin, potatoes, parsley, salt, pepper and vegetable broth.
- Bring to a boil on medium high heat, then lower heat and continue to cook for approximately 25-30 minutes or until vegetables are tender.
- Pour into a blender and blend until smooth, pour soup back into the pot, add the cream, stir to combine and heat until hot. Serve with homemade parmesan croutons. Enjoy!
HOMEMADE PARMESAN CROUTONS
- Pre-heat oven to 350F (180C).
- In a medium bowl toss together the cubed bread, olive oil and grated parmesan cheese. Place on a cookie sheet and bake for approximately 10-15 minutes, halfway through baking flip the cubes and continue baking.
Notes
- The best potatoes for soup should be low in starch and high moisture which means they will hold together better and won’t fall apart when boiled. Potatoes such as Anya, Charlotte, Red Potatoes and Royal Blue to name a few are perfect for boiling or even using in a salad. A medium starch potato such as Yukon Gold will also hold it’s shape in soups.
- Store any leftover soup in an airtight container and refrigerate. It will keep for up to four days in the fridge. I don’t recommend freezing because of the cream. Although you could freeze after blending then add the cream when re-heating. If so freeze in a freezer safe container. It will keep for up to three months.
Nutrition Information
Show Details
Calories
391kcal
(20%)
Carbohydrates
47g
(16%)
Protein
9g
(18%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Cholesterol
22mg
(7%)
Sodium
1062mg
(44%)
Potassium
1158mg
(33%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
10810IU
(216%)
Vitamin C
33.7mg
(37%)
Calcium
164mg
(16%)
Iron
7.7mg
(43%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 1062mg | 44% |
| Potassium | 1158mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 10810IU | 216% |
| Vitamin C | 33.7mg | 37% |
| Calcium | 164mg | 16% |
| Iron | 7.7mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
