Butternut Soup Recipe

Name: Butternut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek; 2 carrots, chopped; 2 celery ribs, chopped; 1 tablespoon chopped fresh ginger; 1 jalapeno pepper, chopped; 2 teaspoons olive oil; 1 medium butternut squash, cubed; 4 cups low-sodium chicken broth; 1 cup fat-free half-and-half; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper

Servings: persons

1 leek
2 carrots, chopped
2 celery ribs, chopped
1 tablespoon chopped fresh ginger
1 jalapeno pepper, chopped
2 teaspoons olive oil
1 medium butternut squash, cubed
4 cups low-sodium chicken broth
1 cup fat-free half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1
Discard green top from leek; cut white portion of leek into thin slices.
2
Saute leek and next 4 ingredients in hot oil in a Dutch oven over medium heat 10 to 15 minutes or until tender.
3
Stir in butternut squash and chicken broth; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender. Cool slightly.
4
Process squash mixture, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in half-and-half, salt, and pepper.
5
Cook mixture over medium heat, stirring often, until thoroughly heated. Serve soup immediately.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 leek, 2 carrots, chopped, 2 celery ribs, chopped, 1 tablespoon chopped fresh ginger, and more.

Yes, Butternut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Soup

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