Butternut Squash And Winter Veggies Soup Recipe

Name: Butternut Squash And Winter Veggies Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Butternut squash, halved and seeds removed; 2 quarts Veggie stock; 1 Onion, chopped; 2 Carrots, chopped; 1 Leek, chopped; 2 Parsnips, chopped; 1 sweet potato, chopped; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg; 2 tablespoons olive oil; salt and pepper

Servings: persons

2 Butternut squash, halved and seeds removed
2 quarts Veggie stock
1 Onion, chopped
2 Carrots, chopped
1 Leek, chopped
2 Parsnips, chopped
1 sweet potato, chopped
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 tablespoons olive oil
salt and pepper

1
Preheat oven at 350 degrees.
2
Place the butternut squash, face up in a baking dish. Place all the chopped veggies around them, drizzle with the olive oil and sprinkle all the spices on top.
3
Add 2 cups of stocks, cover and bake for 1 1/2 to 2 hours.
4
Let it cool to be able to handle to veggies without burning yourself. Remove the flesh from the squash in a large pot, discard the peels.
5
Add all the cooked veggies and the rest of the stock, let it simmer for 5 more minutes.
6
Pour everything in the food processor and carefully blend everything. I always use my vitamix for soups, I feel that it makes the perfect creamy texture without actually adding cream to it.
7
I served it with homemade croutons for the kids, crispy quinoa and pumpkin seeds for my husband and me.
8
Et voila, Bon Appetit

479

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: 2 Butternut squash, halved and seeds removed, 2 quarts Veggie stock, 1 Onion, chopped, 2 Carrots, chopped, and more.

Yes, Butternut Squash And Winter Veggies 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 Squash And Winter Veggies Soup

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