Butternut Squash Soup

Foodista
14Ingredients
360Calories
60Minutes

Ingredients

  • 1/4 cup unsalted butter
  • 1 onion (large, roughly chopped)
  • 2 leeks (white parts roughly chopped)
  • 1 large potato (peeled and diced)
  • 1 butternut squash (medium, peeled and diced)
  • 3 cups chicken stock
  • whipping cream
  • 1 pinch nutmeg
  • 1 pinch cayenne pepper
  • salt
  • pepper
  • basil (optional)
  • toasted pine nuts
  • squash seeds

Directions

  1. Melt your butter in a large saucepan and add your onion and leeks and cook until softened.
  2. Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper.
  3. Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes).
  4. Use a hand blender/food processor to smooth out the soup. Stir in enough whipping cream til it reaches your preferred consistency. Re-season if necessary.
  5. Add in a few basil leaves. (The basil really lifts the flavor of the soup and gives it a hint of real garden freshness.) Serve with pine nuts/squash seeds as a garnish.
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NutritionView more

360Calories
Sodium20%DV480mg
Fat25%DV16g
Protein20%DV10g
Carbs16%DV47g
Fiber24%DV6g

PER SERVING *

Calories360Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat9g45%
Trans Fat
Cholesterol45mg15%
Sodium480mg20%
Potassium1140mg33%
Protein10g20%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate47g16%
Dietary Fiber6g24%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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