Creamy Butternut Squash Soup

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A rich & heart-warming veggie soup!

150

5 minutes

Prep time

18 minutes

Cook time

404 cal.

Per serving

Ingredients

Utensils

Stovetop, Pot (small), Immersion blender, Peeler, Knife

recipe

Shallot

Step 1

Peel & mince the shallot.

Butternut squash

Step 2

Peel & halve the squash. Scoop out the seeds. Then cut the squash into cubes.

Shallot
Butternut squash

Step 3

Heat a drizzle of olive oil in a pot over medium heat. Add the shallot & squash. Season with salt & pepper. Cook, stirring for 3 min.

Broth (vegetable)

Step 4

Add the veggie stock. Reduce the heat to low, cover & simmer for about 15 min. The squash should be fork-tender.

Heavy cream
Broth (vegetable)

Step 5

Purée the soup using an immersion blender, blender or food processor. Add the heavy cream & blend until smooth & creamy. Add a little more stock if too thick.

Step 6

Season again with salt & pepper. Enjoy!

Nutrition facts

View nutritional information

Energy404 cal.
Fat17 g
Carbohydrates63 g
Protein6 g
Fiber6 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Creamy Butternut Squash Soup" contains 404 Energy, 17 g of Fat, 63 g of Carbohydrates, 6 g of Protein, 6 g of Fiber.

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Creamy Butternut Squash Soup
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