Roasted Butternut Squash Soup
Roasted butternut squash adds a delicious sweet, caramel-like depth of flavor to this simple butternut squash soup!
Servings: 8
Calories: 118kcal
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
- Prepare your butternut squash as per my roast butternut squash recipe and start roasting!
- 20 minutes into your squash roasting time, melt the butter in a large soup pot, and cook the onion, celery, carrot and potatoes for 5 minutes, or until lightly browned.
- Add just enough chicken stock to cover your veggies and simmer for about 20 minutes, until your veggies are tender and your squash is finished roasting.
- 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 10 minutes to let the flavors come together.
- Using an immersion blender, blend the soup until smooth. Adjust the consistency with the reserved chicken broth as preferred, then season with salt and pepper to taste.
Nutrition
Calories: 118kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 211mg | Potassium: 511mg | Fiber: 2g | Sugar: 5g | Vitamin A: 11583IU | Vitamin C: 21mg | Calcium: 56mg | Iron: 1mg