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Butternut Squash Soup

This easy butternut squash soup is made with easy ingredients and cooks up into a thick, velvety soup ready to be seasoned with fall spices.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 255
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 2 tablespoons 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
  • 1 32 fluid ounce container chicken stock
  • salt and freshly ground black pepper to taste

Method
 

  1. Gather all ingredients.
  2. 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 chicken stock to cover vegetables.
  3. Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.
  4. Transfer soup to a blender and process until smooth. Return to the pot and mix in any remaining stock to reach desired consistency. Season with salt and pepper.
  5. Serve hot and enjoy!

Nutrition

Calories: 255kcalCarbohydrates: 36gProtein: 9gFat: 9gSaturated Fat: 4gCholesterol: 22mgSodium: 496mgFiber: 5gSugar: 8g

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