Butternut Squash Soup Recipe
Buttery smooth butternut squash soup with just a hint of cinnamon and nutmeg makes for one delicious cozy bowl of soup!
Servings: 4
Ingredients
- 2 TB butter
- 1 medium carrot chopped
- 1 potato cubed
- 1 tsp minced garlic
- 1/4 tsp cinnamon
- Dash of nutmeg
- 1 medium butternut squash peeled, seeded, and cubed
- 32 oz chicken stock
- sour cream for garnish
Instructions
- Roast squash at 400 degrees for 1 hour, turning ever 15 minutes.
- Melt the butter in a large pot, and cook the carrots, potatoes, garlic, cinnamon, nutmeg and squash for 5 minutes, or until lightly browned.
- Pour in chicken stock to cover vegetables. Bring to a boil. Reduce heat to low and simmer, covered, for 40 minutes, or until all vegetables are tender.
- Transfer to a blender, and blend until smooth. Return to pot, and add any remaining stock to reach your desired consistency. Season with salt and pepper. Serve warm.
Notes
STORE. Allow the recipe for butternut squash soup to cool before pouring it into a large airtight container or individually portioned containers. Store the soup in the refrigerator for 3-4 days.
Reheat, thaw in the fridge if needed, and reheat smaller portions in the microwave or larger portions in a slow cooker or pot on the stove.
FREEZE this soup for up to 3 months in airtight containers or freezer-safe bags. Let it cool completely before placing it in your containers.
Nutrition
Calories: 171kcal | Carbohydrates: 16g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 391mg | Potassium: 506mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2750IU | Vitamin C: 7.7mg | Calcium: 28mg | Iron: 2.3mg