Stovetop, Pot (small), Immersion blender, Peeler
Peel & mince the shallot.
Peel & halve the squash. Scoop out the seeds. Then cut the squash into cubes.
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.
Add the veggie stock. Reduce the heat to low, cover & simmer for about 15 min. The squash should be fork-tender.
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.
Season again with salt & pepper. Enjoy!
View nutritional information
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 389 Energy, 16 g of Fat, 63 g of Carbohydrates, 6 g of Protein, 6 g of Fiber.