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Butternut-Squash-Soup

Butternut Squash Soup

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Soup
Servings 4 servings

Equipment

  • Immersion blender

Ingredients
  

  • 2 tbsp butter
  • 1 small onion, chopped
  • 1 stalk of celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash, peeled, seeded, and cubed
  • 32 ounces chicken stock
  • Salt and pepper, to taste

Instructions
 

  • In a large pot, melt butter over medium heat. Add in the onion, celery, carrot, potatoes, and squash. Cook for 5 minutes, stirring occasionally until vegetables are lightly browned.
  • Pour part of the chicken stock until it covers the vegetables and bring it to a boil. Reduce the heat to low and cover the pot. Let it simmer until vegetables are tender, about 40 minutes.
  • Using an immersion blender, puree the vegetables until smooth. Stir in the remaining stock until the desired thickness is achieved. Add salt and pepper to taste.
Keyword Butternut Squash Soup, Soup
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