Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 Butternut Squash peeled and diced; 2 Cartons of chicken stock (can substitute for vegetable stock); 2 Large onions diced; 3 Large carrots peeled and diced; 2 Celery stalks; 1 Head of garlic peeled and mined; 1/4 Cup butter (or margarine); 1/4 Cup brown sugar; 1 Tbsp parsley; 2 Tbsp basil; 1 Tbsp curry powder; 4 Bay leaves; Salt and pepper to taste; Sour cream (optional topping); 1/2 Cup approx. milk or cream (optional for thinning)

10 steps

Prep:15minCook:1h 20min

Thick and creamy Butternut Squash soup. This soup will warm you up from the inside out on a cold day. With warm comforting spices, and a smooth texture, it's one of my favourite soups.

Updated at: Thu, 17 Aug 2023 03:02:08 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories227.8 kcal (11%)

Total Fat10 g (14%)

Carbs32.5 g (13%)

Sugars14.4 g (16%)

Protein5.1 g (10%)

Sodium317.4 mg (16%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1Butternut Squash

peeled and diced

2 Cartonschicken stock

can substitute for vegetable stock

2onions

large, diced

3carrots

Large, peeled and diced

1 Headgarlic

¼ cupbutter

1 Tbspparsley

2 Tbspbasil

1 Tbspcurry powder

0.5 Cupmilk

or cream, optional, for thinning

Instructions

Step 1

TIPS AND TRICKS

Step 2

- Depending on the size of the squash and your other vegetables, your soup may come out thicker then you would like. In this case you can add some milk or cream to thin it out a bit.

Step 3

Submersion blender, large pot with lid, cookie sheet with parchment paper, cutting board, knife, measuring cups and spoons, vegetable peeler, and garlic mincer.

Step 4

- Preheat your oven to 425F. Line a cookie sheet with parchment paper. Peel and chop you squash and place on your lined cookie sheet. Toss the squash in softened butter and brown sugar. Then place in your oven and back until tender. Approximately 20min.

Step 5

- Meanwhile, chop your onions then sauté in a large pot just to sweat them. add minced garlic. Add chicken stock, diced carrots, celery, apple and spices. Add everything from your cookie sheet and be sure to get all the buttery goodness with the squash.

Step 6

- Cover and let simmer for at least an hour ( I like to let it go for a few hours)

Step 7

- Once everything is soft and cooked, remove the pot from the heat and

Step 8

discard the bay leaves. Using a submersion blender, puree the soup until smooth. Taste and add more spices as desired.

Step 9

- If you would like it thinner add some milk or cream at this point.

Step 10

- Serve hot and add a dollop of sour cream (or other substitutes)

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