Butternut Squash Soup

  • Prep Time 10 min
  • Total Time 45 min
  • Serves: 8

Ingredients

  • 1 tbsp olive oil 15 mL
  • 1 onion, roughly chopped
  • 1 medium butternut squash, peeled, seeded and cubed
  • 2 celery stalks, roughly chopped
  • 2 garlic cloves, finely chopped
  • ½ tsp pepper 2 mL
  • 8 cups vegetable broth 2 L

Directions

  • Step 1

    Heat oil in large saucepan over medium heat. Add onion and cook 3 to 4 min., until starting to soften. Stir in squash, celery, garlic and pepper. Pour in vegetable broth. Bring to boil over high heat, then reduce heat to low. Simmer, uncovered, 25 to 30 min., until squash is fork-tender.

  • Step 2

    Use an immersion blender to purée soup until smooth. Reheat on low before serving.

Tip

After puréeing the soup, stir in 1 tbsp (15 mL) finely grated ginger and 1 tsp (5 mL) hot pepper flakes for a warm, spicy kick.

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Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe)
  • Calories 90
  • Fat 2 g
  • Saturated Fat 0.3 g
  • Carbs 18 g
  • Sugar 6 g
  • Protein 3 g
  • Cholesterol 0
  • Fibre 4 g
  • Sodium 780 mg