Butternut Squash Soup
Recipe: #14379
September 25, 2014
"This great tasting soup is so easy to put together and tastes good enough to serve to special guests."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (521.4 g)
- Calories 233.2
- Total Fat - 7.6 g
- Saturated Fat - 4.1 g
- Cholesterol - 17 mg
- Sodium - 353.4 mg
- Total Carbohydrate - 34.9 g
- Dietary Fiber - 5.7 g
- Sugars - 5.9 g
- Protein - 7.9 g
- Calcium - 76.2 mg
- Iron - 1.9 mg
- Vitamin C - 33.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt the butter in a large pot over medium-high heat and add the squash, potato and onion; cook for 3-4 minutes stirring occasionally, until onions are translucent.
Step 2
Add the wine and cook for another 2 minutes.
Step 3
Add the remaining ingredients and bring to boil; reduce heat and simmer until vegetables are cooked and tender, about half an hour.
Step 4
Remove the bay leaf and purée the soup with an immersion blender.
Step 5
If you do not have an immersion blender, purée in a regular blender in batches by removing the centre piece of lid before securing it, cover with a clean towel so it doesn't splatter.
Step 6
Ladle into bowls.
Step 7
Enjoy!
Tips
No special items needed.