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5
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7
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Roasted Butternut Squash Soup
Roasted butternut squash adds a delicious sweet, caramel-like depth of flavor to this simple butternut squash soup!
Prep Time
30
minutes
mins
Cook Time
40
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
8
Calories:
118
kcal
Author:
Karlynn Johnston
Ingredients
2
tablespoons
butter
1
small
small onion
chopped
1
stalk
celery
chopped
1
large
carrot
chopped
2
large
potatoes
cubed
1
roasted butternut squash
cubed
4
cups
chicken stock
salt and freshly ground black pepper to taste
Instructions
Melt the butter in a large soup pot, and cook the onion, celery, carrot and potatoes for 5 minutes, or until lightly browned.
Add in the chicken stock.
Add the squash to the soup and stir in.
Bring the soup to a boil. Reduce the heat to low, cover the pot, and simmer 40 minutes, or until all the vegetables are tender.
Using an immersion blender, blend the soup until smooth. Season with the salt and pepper to taste.
Nutrition
Calories:
118
kcal
|
Carbohydrates:
17
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
11
mg
|
Sodium:
211
mg
|
Potassium:
511
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
11583
IU
|
Vitamin C:
21
mg
|
Calcium:
56
mg
|
Iron:
1
mg