recipe: Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup
  • Prep Time: 1 h 10 m
  • Calories: 305 kcal
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Ingredients

Directions

  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
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