- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 15
- canola oil
- ml
- 1
- onion(s)
- 1
- butternut squash
- 2
- celery
- stalk(s)
- 2
- garlic
- clove(s)
- 1
- potato
- 2
- pepper
- ml
- 1,5
- vegetable broth
- L
- 250
- cooking cream
- ml
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.
Tips
After puréeing the soup, stir in 1 tbsp (15 mL) finely grated ginger and 1 tsp (5 mL) hot pepper flakes for a warm, spicy kick.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Characteristics
Comfort Food
Comforting Soup and Stew Recipes for Cozy Meals
Delicious and Easy Vegan Recipes
Easy-to-Make Recipes for Busy Days
Lactose Free
Less than 1 hour
Nut-Free Recipe Ideas for Safe and Tasty Meals
Nutritious High-Fibre Recipes to Try
Tasty Low-Fat Recipes for Healthy Living
Warm and Hearty Soup Recipes for Every Occasion
Wholesome Vegetarian Recipes for Every Meal
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 90
- Fat:
- 2 g
- Carbs:
- 18 g
- Fibre:
- 4 g
- Sugar:
- 6 g
- Protein:
- 3 g
- Sodium:
- 780 mg
