This is a thick, rich butternut squash 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.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
305 Calories
Recipe Instructions
Step 1
Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough of the chicken stock to cover vegetables.
Step 2
Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.
Step 3
Transfer the soup to a blender, and blend until smooth. Return to the pot, and mix in any remaining stock to reach desired consistency. Season with salt and pepper.
Ingredients
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
salt and freshly ground black pepper to taste
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
