Butternut Squash Soup
If there’s one thing you should be eating more of this fall, it’s butternut squash soup (the homemade kind, of course). This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.
for 8 servings
- 2 teaspoons butter
- 3 cloves garlic, minced
- ½ cup onion (75 g), chopped
- 1 potato, peeled and cubed
- 1 stalk celery, chopped
- 1 carrot, sliced
- salt, to taste
- pepper, to taste
- 2 lb butternut squash (905 g), peeled, seeded, and cubed
- 6 cups vegetable broth (1.5 L)
- 2 cups water (480 mL)
- 1 bay leaf
- 2 sprigs fresh thyme
- Calories 96
- Fat 1g
- Carbs 20g
- Fiber 14g
- Sugar 4g
- Protein 3g
Estimated values based on one serving size.
- 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.
- Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
- Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
- Cover and reduce the heat to low. Simmer for 25-30 minutes.
- Remove the thyme stems and bay leaf.
- Use an immersion or countertop blender to blend the soup until smooth.
- Let cool for 2 minutes, then serve.
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