BUTTERNUT SQUASH SOUP
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.
Provided by Maplebird
Categories Butternut Squash Soup
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.
- 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.
Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g
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