Butternut Squash Soup
Silky and rich, this butternut squash soup is the perfect Fall soup!
Servings: 8
Equipment
Ingredients
- 1 large onion diced
- 2 carrots chopped
- 2 stalks of celery chopped
- 2 tablespoon (29 g) fresh sage chopped
- 3 cups (710 ml) low-sodium chicken stock or vegetable broth
- 4 cups (560 g) butternut squash puree homemade or store-bought
- Salt and pepper to taste
- 2 ounce (57 g) goat cheese crumbled
Instructions
- In a large stockpot, heat up 3 tbsp. of olive oil over medium high heat and sauté onion, carrots, and celery until they're soft and tender, about 10 minutes. You want them to be really soft and tender so the immersion blender will be able to blend it easily.1 large onion, 2 carrots, 2 stalks of celery
- When vegetables are soft, add in the chopped sage and stir around. Add in the chicken stock and the butternut squash puree.2 tablespoon fresh sage, 3 cups low-sodium chicken stock or vegetable broth, 4 cups butternut squash puree
- Using an immersion blender, blend everything together until the mixture is smooth and no chunks remain. Salt and pepper, to taste.Salt and pepper
- Let mixture simmer for 25-30 minutes then serve.
- Crumble goat cheese on top prior to serving, if desired.2 ounce goat cheese
- Store in airtight container in the refrigerator for up to 7 days.
Notes
For paleo: omit goat cheese on top.
Nutrition
Serving: 1 serving | Calories: 97 kcal | Carbohydrates: 14 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 1 g | Cholesterol: 6 mg | Sodium: 170 mg | Potassium: 421 mg | Fiber: 2 g | Sugar: 4 g
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