Butternut Squash Soup

I’m not a big soup person, but I seriously couldn’t get enough of this stuff. Hearty and creamy, not to mention fairly healthy too?


No fatty cream goodness in this soup, just a bunch of natural veggie goodness.

You can find the original recipe here.

  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash – peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste
  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil.
  2. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  3. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Was such an easy soup and it makes a huge pot, depending on how big of a squash you decide to use. Great for a cold fall / winter day.


One Comment Add yours

  1. UBC-PSYT Neuroscience says:

    J’aime la soupe, mais courge musquée n’est pas un favori. Une expérience avec des raviolis de courge musquée me rebuter totalement.


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