Prep: 25 mins | Cook: 45 mins | Total: 1 hr 10 mins | Servings: 4 | Yield: 4 servings
The perfect soup for a rainy day! You need this in your life. In about 1 hour, you will have a bowl of the yummiest and richest squash soup! It’s not only delicious but it is also very healthy. I am sure that one bowl is not enough to feed your hungry tummy! Feel free to add more ingredients if you prefer. Enjoy!
2 tablespoons butter
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
Step 1: Place a large pot on the stove and turn the heat to medium.
Step 2: Add the butter and allow it to melt.
Step 3: Add the onion, carrot, celery, squash, and potatoes. Cook for about 5 minutes or until everything is slightly toasted or brown.
Step 4: Add the chicken stock, enough to submerge all the veggies.
Step 5: Allow the mixture to boil.
Step 6: Cover the pot and simmer for 40 minutes on low heat. Simmer until all the veggies are soft and tender.
Step 7: Remove from the heat and pour the mixture into a blender.
Step 8: Blend until the texture becomes smooth.
Step 9: Pour the blended mixture back to the pot, then back to the stove.
Step 10: Add more chicken stock until you reach your preferred texture.
Step 11: Season with salt and pepper to taste.
Step 12: Serve and enjoy!
Per Serving: 305.1 calories; protein 6.9g 14% DV; carbohydrates 59.7g 19% DV; fat 6.8g 11% DV; cholesterol 20.9mg 7% DV; sodium 1151.4mg 46% DV.
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