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Makes
Serves: 8
Level
very easy
Prep Time
10
Total Time
45

Ingredients

1 tbsp
olive oil
15 mL
1
onion, roughly chopped
1
medium butternut squash, peeled, seeded and cubed
2
celery stalks, roughly chopped
2
garlic cloves, finely chopped
½ tsp
pepper
2 mL
8 cups
vegetable broth
2 L

Method

Step 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.
Step 2
Use an immersion blender to purée soup until smooth. Reheat on low before serving.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
90
Fat:
2 g
Saturated Fat:
0.3 g
Carbs:
18 g
Sugar:
6 g
Protein:
3 g
Cholesterol:
0 mg
Fiber:
4 g
Sodium:
780 mg