Name: Butternut Squash Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp vegetable oil (15 ml); 1 medium onion (chopped); 1 lb butternut (peeled, seeded, and cut into cubes, 500 g); 1 medium potato (peel/cube); 1 large cooking apple (peel/core/cube); 2 cups vegetable stock (500 ml); 2 cups apple juice (500 ml); 1/2 tsp ground cinnamon (2 ml); 1/2 tsp ground ginger (2 ml); 1/4 tsp ground cumin (1 ml); 2 grate nutmeg; Salt

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Butternut Squash Soup

A warming delicate soup for those cold winter evenings.

4.53 from 42 votes

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Course: Soup

Cuisine: American

Keyword: Soup, Vegetarian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: people

Calories: 139kcal

Ingredients

1 tbsp vegetable oil 15 ml
1 medium onion chopped
1 lb butternut peeled, seeded, and cut into cubes, 500 g
1 medium potato peel/cube
1 large cooking apple peel/core/cube
2 cups vegetable stock 500 ml
2 cups apple juice 500 ml
1/2 tsp ground cinnamon 2 ml
1/2 tsp ground ginger 2 ml
1/4 tsp ground cumin 1 ml
2 grate nutmeg
Salt

Instructions

Heat the oil in a large saucepan over moderate heat and cook the onion for 5 minutes, until tender but not brown.
Add the remaining ingredients and bring to a boil.
Reduce the heat and simmer covered 15 to 20 minutes, until the potato and squash are tender.
Carefully process in small batches in a food processor or electric blender until smooth.
Garnish with an additional grating of fresh nutmeg, if desired.

Nutrition

Butternut Squash Soup

Ingredients MetricImperial

Instructions

Nutrition

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