Butternut Squash Soup
Soup & Chili
Ingredients
- 2 Tbsp butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash - peeled, seeded, and cubed
- 32 oz chicken stock
- Salt and freshly ground black pepper to taste
Description
Super easy, quick, and a great way to use squash. An instant hit at my house.
Directions
1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Nutrition
305 calories; protein 6.9g 14% DV; carbohydrates 59.7g 19% DV; fat 6.8g 11% DV; cholesterol 20.9mg 7% DV; sodium 1151.4mg 46% DV. Full Nutrition