Butternut Squash Soup

5
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"This great tasting soup is so easy to put together and tastes good enough to serve to special guests."

Original recipe yields 5 servings
OK

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 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 & Variations


No special items needed.

Related

Shar Pei

Amazing! Better than any I have had before. It's headed to my favorites!

review by:
(30 Dec 2019)

Gerry

Another five star! The soup lovers here enjoyed this lovely Butternut Squash Soup! Made as posted - as well as making using using all Butternut squash, both wonderfully creamy and so good. Definitely good enough to share with special guests!! I think the thyme gives it that special something.

review by:
(18 Dec 2014)