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Level
very easy
Prep Time
10 mins
Total Time
30 mins
Serves
8

Ingredients

canola oil
15 ml
1
onion(s)
1
butternut squash
2 stalk(s)
celery
2 clove(s)
garlic
1
potato
1/2 tsp
pepper
2 mL
1,5
vegetable broth
L
cooking cream
250 ml

Directions

Step 1
Heat oil in a large saucepan over medium heat and sauté onions for 3 to 4 minutes, under they start to soften. Add squash, celery, garlic, potato, and pepper.
Step 2
Pour in vegetable broth and bring to a boil over high heat, then reduce heat to low. Simmer uncovered for 25 to 30 minutes, until the squash and potato are tender enough to be pricked with a fork.
Step 3
In a blender, puree mixture into a smooth soup.
Step 4
Return soup to the saucepan and add cream. Reheat over low heat 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
Carbs:
18 g
Fibre:
4 g
Sugar:
6 g
Protein:
3 g
Sodium:
780 mg