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 butternut squash; 1 tablespoon olive oil; 1 onion; 2 -3 celery ribs; 900 ml chicken stock (about 2 Cups); 1 teaspoon prepared bottled garlic (or one clove); 1 teaspoon bottled gingerroot (or fresh grated); 1 ½ cups chickpeas (I used canned); 1 teaspoon cumin; salt and pepper

Servings: persons

1 butternut squash
1 tablespoon olive oil
1 onion
2 -3 celery ribs
900 ml chicken stock (about 2 Cups)
1 teaspoon prepared bottled garlic (or one clove)
1 teaspoon bottled gingerroot (or fresh grated)
1 ½ cups chickpeas (I used canned)
1 teaspoon cumin
salt and pepper

1
Cut squash in half and place on cookie sheet.
2
Drizzle with Olive Oil and roast in oven for 1 hour at 450 degrees.
3
Saute onion and celery until transparent.
4
Add garlic and ginger.
5
When squash is cooked, scoop out and add to onion and celery mixture.
6
Add chicken stock and chick peas.
7
Stir.
8
Using an electric hand mixer, blend soup to desired consistency.
9
You can also use your blender.
10
Add cumin and salt and pepper.
11
Enjoy!

732

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 10 ingredients. The key ingredients include: 1 butternut squash, 1 tablespoon olive oil, 1 onion, 2 -3 celery ribs, 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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