Butternut Squash Soup
Created by QueenBea on September 25, 2014
- Servings: 5
- Prep Time: 20m
- Cook Time: 40m
- Recipe #14379
Ingredients
- 1 1/2 pounds butternut squash (peeled and chopped)
- 1 pound potatoes (peeled and chopped)
- 1 small yellow onion, chopped
- 2 cloves garlic chopped
- 1/2 cup white wine
- 3 cups vegetable stock
- 2 tablespoons butter
- 1 bay leaf
- 1/2 teaspoon thyme
- 1/8 teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
How to Make
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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.
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Step 2: Add the wine and cook for another 2 minutes.
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Step 3: Add the remaining ingredients and bring to boil; reduce heat and simmer until vegetables are cooked and tender, about half an hour.
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Step 4: Remove the bay leaf and purée the soup with an immersion blender.
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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.
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Step 6: Ladle into bowls.
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Step 7: Enjoy!
Nutritional Facts
- 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