Butternut Squash Soup
Butternut Squash Soup is a soup that serves 6. One serving contains 96 calories, 3g of protein, and 2g of fat. For $1.25 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. It is perfect for Autumn. It is brought to you by Table for Two Blog. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Head to the store and pick up butternut squash, onion, celery, and a few other things to make it today. A few people made this recipe, and 15 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a tremendous spoonacular score of 89%. Users who liked this recipe also liked Butternut Squash : Butternut Squash, Pear and Yogurt Soup, Butternut Squash Soup with Curried Squash Seeds, and 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 35 minutes
Ingredients:
4 cups butternut squash puree, homemade or store-bought
2 carrots, chopped
2 stalks of celery, chopped
2 tbsp. fresh sage, chopped
2 oz. goat cheese, crumbled
1 large onion, diced
Salt and pepper, to taste
3 cups low-sodium chicken stock or vegetable broth
Equipment:
immersion blender
pot
Cooking instruction summary:
In a large stockpot, heat up 3 tbsp. of olive oil over medium high heat and sauté onion, carrots, and celery until they're soft and tender, about 10 minutes. You want them to be really soft and tender so the immersion blender will be able to blend it easily.When vegetables are soft, throw in the chopped sage and stir around. Add in the chicken stock and the butternut squash puree.Using an immersion blender, blend everything together until the mixture is smooth and no chunks remain. Salt and pepper, to taste.Let mixture simmer for 25-30 minutes then serve.Crumble goat cheese on top prior to serving, if desired.Store in airtight container in the refrigerator for up to 7 days.
Step by step:
1. In a large stockpot, heat up 3 tbsp. of olive oil over medium high heat and sauté onion, carrots, and celery until they're soft and tender, about 10 minutes. You want them to be really soft and tender so the immersion blender will be able to blend it easily.When vegetables are soft, throw in the chopped sage and stir around.
2. Add in the chicken stock and the butternut squash puree.Using an immersion blender, blend everything together until the mixture is smooth and no chunks remain. Salt and pepper, to taste.
3. Let mixture simmer for 25-30 minutes then serve.Crumble goat cheese on top prior to serving, if desired.Store in airtight container in the refrigerator for up to 7 days.
Nutrition Information:
covered percent of daily need
Related Videos:
Butternut Squash Soup Recipe | Clean Eating Recipes | Soup Recipes | Healthy Meal Ideas
Easy Butternut Squash Soup with a Twist: Classy Cookin' with Chef Stef
Beth's Butternut Squash Soup Recipe | ENTERTAINING WITH BETH
