Butternut Squash and Potato Soup
Cook cubes of butternut squash, potato, and over vegetables in chicken stock before blending.
Ingredients
- 2 tablespoon Olive Oil
- 32 ounces Butternut Squash peeled and cubed
- 16 ounces Yellow Potatoes peeled and cubed
- ½ large White Onion peeled and chopped
- 2 ribs Celery
- 1 large Carrot peeled and cubed
- 6 cloves Garlic minced
- 900 ml Chicken Broth
- 1 cup Water
- 2 teaspoon Salt
Instructions
- Peel the Butternut Squash. Cut it in half and clean out the cavity containing the seeds. Cut the squash into 1-inch cubes. Prepares the potatoes, onion, carrots, celery, and garlic.
- Heat a 4Qt Dutch oven or Soup pot on medium-high heat. Drizzle the heated pot with olive oil. Add in all of the chopped veggies, including garlic and celery. Cook for 5 minutes, stirring every minute.
- Pour the chicken broth and water into the Dutch oven and sprinkle in the salt. Bring the soup to a boil, then turn down the heat to low.
- Place the lid on the pot and simmer for 20 minutes. Make sure that the potatoes and squash are fork tender.
- Use an immersion blender to carefully blend the soup until very smooth. Alternatively, you can let the soup cool down to room temperature and transfer to a high-powered blender.
Video
Nutrition
Calories: 151kcalCarbohydrates: 35gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.05gCholesterol: 3mgSodium: 1360mgPotassium: 981mgFiber: 6gSugar: 6gVitamin A: 18142IUVitamin C: 50mgCalcium: 107mgIron: 2mg
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