Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, diced; 2 garlic cloves, minced; 1 carrot, diced; 2 stalks celery, diced; 5 lbs butternut squash, cubed; 4 cups chicken broth; 2 tablespoons rosemary, fresh, chopped; 1 teaspoon paprika; 1 teaspoon nutmeg; salt and pepper

Servings: persons

1 onion, diced
2 garlic cloves, minced
1 carrot, diced
2 stalks celery, diced
5 lbs butternut squash, cubed
4 cups chicken broth
2 tablespoons rosemary, fresh, chopped
1 teaspoon paprika
1 teaspoon nutmeg
salt and pepper

1
Sweat onion and garlic in small amount of oil in pressure cooker.
2
Add Carrot and Celery to color before adding all remaining ingredients.
3
Place Pressure cooker lid on and bring to pressure over medium heat.
4
Once rocker begins to move at medium, to cook for twenty minutes.
5
Remove from heat, allow to depressurize on countertop.
6
Using hand held blender, blend to smooth consistency, adding additional broth to thin, if needed.
7
Add additional salt and pepper, as needed.

4577

kcal

Calories

469

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 10 ingredients. The key ingredients include: 1 onion, diced, 2 garlic cloves, minced, 1 carrot, diced, 2 stalks celery, diced, and more.

Yes, Butternut Squash 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 Soup

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