Utensils
Stovetop, Pot (small), Immersion blender, Peeler
recipe
Step 1
Peel & mince the shallot.
Step 2
Peel & halve the squash. Scoop out the seeds. Then cut the squash into cubes.
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.
Step 4
Add the veggie stock. Reduce the heat to low, cover & simmer for about 15 min. The squash should be fork-tender.
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
Average estimated amount for one serving
| Energy | 389 cal. |
| Fat | 16 g |
| Carbohydrates | 63 g |
| Protein | 6 g |
| Fiber | 6 g |
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.
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