Butternut Squash Soup
photo by Impera_Magna
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 29.58 ml butter (may sub margarine or olive oil)
- 1 small onion, peeled & diced coarsely
- 1 celery rib, chopped
- 1 medium carrot, peeled and sliced
- 2 medium potatoes, cubed
- 1 medium butternut squash, peeled & cubed
- 946.0 ml chicken broth (or vegetable broth)
- salt, to taste
- pepper, to taste
directions
- In a large pot, cook onion, celery carrot, potatoes and squash in butter for 5 minutes or til veggies are browned.
- Add enough stock to cover veggies, bring to a boil, reduce heat to low and simmer til veggies are tender, appx 40 minutes.
- Puree veggies and cooking broth with stick blender (OR remove to blender to puree and return to cooking pot).
- Add remaining stock to make soup the desired consistency.
- Season with salt and pepper.
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RECIPE SUBMITTED BY
Impera_Magna
United States
Retired at last!