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Butternut Squash Soup
A warming delicate soup for those cold winter evenings.
4.53
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Course:
Soup
Cuisine:
American
Keyword:
Soup, Vegetarian
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
139
kcal
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Ingredients
Metric
Imperial
1
tbsp
vegetable oil
1
medium
onion
chopped
1
lb
butternut squash
peeled, seeded, and cut into cubes
1
medium
potato
peel/cube
1
large
cooking apple
peel/core/cube
2
cups
vegetable stock
2
cups
apple juice
1/2
tsp
ground cinnamon
1/2
tsp
ground ginger
1/4
tsp
ground cumin
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
Calories:
139
kcal
|
Carbohydrates:
27
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
0.5
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Sodium:
10
mg
|
Potassium:
541
mg
|
Fiber:
3
g
|
Sugar:
15
g