SEARCH
More 100 Photos

Butternut Squash Soup II Recipe

Recipe by: Maplebird

"This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook45 m
  • Ready In1 h 10 m
  • 1Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  • 2Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Footnotes
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Ingredients
  • 4 servings
  • 305 cals
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    305
    15%
  • Fat:
    6.8
    10%
  • Carbs:
    59.7
    19%
  • Protein:
    6.9
    14%
  • Cholesterol:
    21
    7%

Based on a 2,000 calorie diet

100 Photos in the recipe
view all photos
You maybe like