Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
American
Butternut Squash Soup

9 INGREDIENTS • 7 STEPS • 1HR 15MINS

Butternut Squash Soup

Recipe
4.5
4 ratings
In the fall and winter months, this is the perfect comforting soup to enjoy while you cuddled up under a warm blanket.
Love This Recipe?
Add to plan
logo
Butternut Squash Soup
Save
In the fall and winter months, this is the perfect comforting soup to enjoy while you cuddled up under a warm blanket.
author_avatar
Abundant Harvest Organics
AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.
1HR 15MINS
Total Time
$0.81
Cost Per Serving
Ingredients
Servings
6
us / metric
Butter
2 Tbsp
Butter
Potato
2
Medium Potatoes, cubed
Onion
1
Small Onion, chopped
Squash
1
Medium Squash, cubed
Celery
1 stalk
Celery, chopped
Chicken Stock
32 fl oz
Chicken Stock
Carrot
1
Medium Carrot, chopped
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
158
Fat
6.1 g
Protein
5.7 g
Carbs
20.9 g
Love This Recipe?
Add to plan
logo
Butternut Squash Soup
Save
author_avatar
Abundant Harvest Organics
AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.
Cooking InstructionsHide images
step 1
Melt the Butter (2 Tbsp) in a large pot.
step 1 Melt the Butter (2 Tbsp) in a large pot.
step 2
Cook the Onion (1), Celery (1 stalk), Carrot (1), Squash (1) and Potatoes (2) for 5 minutes, or until lightly browned.
step 2 Cook the Onion (1), Celery (1 stalk), Carrot (1), Squash (1) and Potatoes (2) for 5 minutes, or until lightly browned.
step 3
Pour in enough of the Chicken Stock (32 fl oz) to cover the vegetables. Reserve the rest of the stock for later. Bring to a boil.
step 3 Pour in enough of the Chicken Stock (32 fl oz) to cover the vegetables. Reserve the rest of the stock for later. Bring to a boil.
step 4
Reduce heat to low, cover pot, and simmer for 40 minutes or until all veggies are tender.
step 4 Reduce heat to low, cover pot, and simmer for 40 minutes or until all veggies are tender.
step 5
Transfer the soup to a blender and blend until smooth. Return to pot and mix in remaining stock to attain your consistency.
step 5 Transfer the soup to a blender and blend until smooth. Return to pot and mix in remaining stock to attain your consistency.
step 6
Season with Salt (to taste) and Ground Black Pepper (to taste).
step 6 Season with Salt (to taste) and Ground Black Pepper (to taste).
step 7
Serve and enjoy!
step 7 Serve and enjoy!
Tags
American
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Fall
Potatoes
Vegetables
Soups & Stews
0 Saved
top