Description
A warm and creamy butternut squash soup prepared by simmering fresh vegetables in chicken stock and pureeing to a smooth consistency. This comforting vegetarian recipe is perfect for healthy meals.
Ingredients
Butter
Chopped onion
Celery
Carrot
Potatoes
Cubed butternut squash
Chicken stock
Salt
Freshly ground black pepper
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add chopped onion, celery, carrot, potatoes, and cubed butternut squash. Cook while stirring occasionally until vegetables are lightly browned, about 5 minutes.
3. Pour in enough chicken stock to cover the vegetables.
4. Bring the mixture to a boil over medium-high heat.
5. Reduce heat to low, cover the pot, and simmer until all vegetables are tender, about 40 minutes.
6. Transfer the soup to a blender carefully and puree until smooth.
7. Return the blended soup to the pot, add remaining stock to adjust consistency.
8. Season with salt and freshly ground black pepper to taste.
9. Serve hot and enjoy.
Notes
Use vegetable stock instead of chicken stock to keep it fully vegetarian.
For a creamier texture, add a splash of coconut milk before serving.
Soup can be stored in the refrigerator for up to 3 days.
Reheat gently to preserve flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering, Blending
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg