Easy Butternut Squash Soup Recipe
This soup is luxurious, creamy, smooth, and delicious!
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Servings: 4 SERVINGS
Calories: 232kcal
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Blender
- Stove
Ingredients
- 3 tablespoons butter
- 1 cup onion, chopped
- ½ cup celery, diced
- 1 cup carrot, diced
- 2 cups potatoes, peeled and cubed
- 4 cups butternut squash, peeled, seeded and cubed
- 1-32 fld oz container chicken stock
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Melt the butter in a large Dutch oven or pot and saute the diced veggies for 5-7 minutes, stirring them occasionally.
- Pour the chicken or vegetable stock over the veggies and add salt, pepper, and one bay leaf. Cover and simmer for 30 minutes. Discard the bay leaf.
- Transfer the cooked veggies to a blender with a little of the cooking liquid. Process the veggies until smooth. Add more stock until you get the desired consistency. Check the seasoning and add more salt and pepper if needed.
- Serve with a drizzle of heavy cream and toasted crusty bread!
Nutrition
Calories: 232kcal | Carbohydrates: 29g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 1047mg | Potassium: 889mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7IU | Vitamin C: 44mg | Calcium: 6mg | Iron: 10mg