Butternut Squash Soup

Butternut Squash Soup

4.9(1452)

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.

Cook Time
45 minutes
Total Time
45 minutes
Yield
8 servings

Ingredients

  • 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

Nutrition Info

  • Calories 680
  • Fat 47g
  • Carbs 56g
  • Fiber 3g
  • Sugar 14g
  • Protein 1g

How to Make It

1. Step
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.
2. Step
Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.
3. Step
Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.
4. Step
Cover and reduce the heat to low. Simmer for 25-30 minutes.
5. Step
Remove the thyme stems and bay leaf.
6. Step
Use an immersion or countertop blender to blend the soup until smooth.
7. Step
Let cool for 2 minutes, then serve.
8. Step
Enjoy!

Tags

VegetarianSidesDry Measuring CupsLiquid Measuring CupMeasuring SpoonsOne Top FriendlySpatulaWooden SpoonPyrexSauce PanThanksgivingOne-Pot or PanWinterFallWeeknightLunchBig BatchEasyKid-FriendlyComfort FoodStove Top

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