Butternut Squash Soup
Butternut Squash Soup, is a silky smooth, almost velvety bowl of deliciousness that's slightly sweet and nutty flavored. It's a perfect soup for the cold and brisk days of autumn and winter.
Servings: 4 servings
Calories: 154kcal
Ingredients
- 1 tablespoon butter
- 1 sweet onion coarsely chopped
- 1 rib celery chopped
- 1 carrot chopped
- 1 2-3 pound butternut squash, peeled, seeded and cubed (about 3 cups)
- 2 medium potatoes chopped
- 3-4 sprigs fresh thyme or basil leaves (basil chopped)
- 1/4 teaspoon ground ginger
- Coarse salt and freshly ground pepper
- 1 15-ounce can reduced-sodium chicken stock
- 1 3/4 cups water
Instructions
- Melt butter in a large soup pot or Dutch oven. Cook onion, carrot, celery potatoes, and butternut squash until lightly browned; about 5 minutes.
- Pour in enough chicken broth and water to cover the vegetables. Then stir in the herbs and ginger. Bring to a boil over medium-high heat then reduce the heat to maintain a simmer. Cover and simmer until the vegetables are tender; about 15 to 20 minutes.
- Discard thyme stems if using and puree soup in a blender until smooth. Return to the soup pot and add additional liquid to achieve desired consistency. Season with salt and pepper to taste.
- Puree soup in a blender (or use an immersion blender) until smooth. Season with salt and pepper if needed or to taste.
Nutrition
Serving: 1g | Calories: 154kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 270mg | Fiber: 4g | Sugar: 7g