Butternut Squash Soup

8
Easy
Soups

Characteristics

High Fibre Low in Fat Without nuts Vegan Vegetarian

Nutritional Facts Per Serving

90
Calories
3 g
Protein
18 g
Carbs
4 g
fiber
Show all nutrition facts

Nutritional Facts

Per 1 Serving
  • Amount For Serving % Daily Value
  • Calories 90
  • Lipides 2 g
    • Saturated fat  0.3 g
  • Sodium  780 mg
  • Carbs 18 g
    • fiber  4 g
    • Sugar  6 g
  • Protein 3 g

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1 onion, roughly chopped
  • 1 medium butternut squash, peeled, seeded and cubed
  • 2 celery stalks, roughly chopped
  • 2 garlic cloves, finely chopped
  • 1/2 tsp (2 mL) pepper
  • 8 cups (2 L) vegetable broth

Method

  1. Heat oil in large saucepan over medium heat. Add onion and cook 3 to 4 min., until starting to soften. Stir in squash, celery, garlic and pepper. Pour in vegetable broth. Bring to boil over high heat, then reduce heat to low. Simmer, uncovered, 25 to 30 min., until squash is fork-tender. 
  2. Use an immersion blender to purée soup until smooth. Reheat on low before serving.

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