Butternut Squash Soup
Created by KittenCal on November 4, 2011
- Servings: 5-6
- Prep Time: 25m
- Cook Time: 35m
- Recipe #2025
Ingredients
- 6 tablespoons butter
- 3 leeks, sliced (use white part only)
- 4 medium carrots, chopped
- 3 garlic cloves, minced (garlic lovers can use more)
- 1/2 teaspoon cayenne pepper, or adjust to taste
- 1 1/2 teaspoons seasoned salt
- 1/2 to 1 teaspoon fresh ground black pepper, or to taste
- 1/2 teaspoon dried thyme
- 3 pounds butternut squash, peeled and cubed
- 6 cups chicken broth
- 3 medium zucchini, peeled and sliced
- 1 1/2 cups light cream (such as half-and-half cream or 18% table cream)
- Seasoned salt and fresh ground black pepper, to taste
- Freshly grated Parmesan cheese
How to Make
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Step 1: In a Dutch oven heat butter oven medium heat; add in leeks and carrots then saute for 5 minutes stirring occasionally.
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Step 2: Add in garlic, cayenne, salt, pepper and thyme; cook for 2 minutes.
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Step 3: Add the squash, broth, zucchini; bring to a boil.
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Step 4: Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.
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Step 5: Cool mixture until lukewarm.
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Step 6: In a blender puree soup in small batches until smooth; return to kettle.
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Step 7: Stir in cream; heat through (do not boil) then season with more salt to taste, if needed.
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Step 8: Ladle into bowls then prinkle with Parmesan cheese.
Nutritional Facts
- Serving Size: 1 (572.4 g)
- Calories 869.4
- Total Fat - 27.9 g
- Saturated Fat - 8.9 g
- Cholesterol - 34.9 mg
- Sodium - 1450.4 mg
- Total Carbohydrate - 143.6 g
- Dietary Fiber - 2.8 g
- Sugars - 3.7 g
- Protein - 11 g
- Calcium - 154 mg
- Iron - 3.4 mg
- Vitamin C - 116 mg
- Thiamin - 0.5 mg