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Butternut Squash Soup

by Merle O'Neal • from the video 5 Healthy & Hearty Fall Soups

Inspired by cooksillustrated.com

Ingredients

for 8 servings

  • 2 teaspoons
    butter
  • 3 cloves garlic, minced
  • ½ cup
    onion, chopped (75 g)
  • 1 potato, peeled and cubed
  • 1 stalk celery, chopped
  • 1 carrot, sliced
  • salt, to taste
  • pepper, to taste
  • 2 lb
    butternut squash, peeled, seeded, and cubed (905 g)
  • 6 cups
    vegetable broth (1.5 L)
  • 2 cups
    water (480 mL)
  • 1 bay leaf
  • 2 sprigs fresh thyme

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Preparation

  1. Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.
  2. Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
  3. Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
  4. Cover and reduce the heat to low. Simmer for 25-30 minutes.
  5. Remove the thyme stems and bay leaf.
  6. Use an immersion or countertop blender to blend the soup until smooth.
  7. Let cool for 2 minutes, then serve.
  8. Enjoy!
 

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