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 Tbsp. margarine; 1 medium onion, chopped; 1 clove garlic, minced; 1 stalk celery, chopped; 1 medium butternut squash (about 1 1/2 lb.), peeled, seeded and cubed; 4 c. low sodium chicken broth; 1/2 tsp. dried marjoram; 1 bay leaf; 1/4 tsp. pepper; 1 c. buttermilk

Servings: persons

1 Tbsp. margarine
1 medium onion, chopped
1 clove garlic, minced
1 stalk celery, chopped
1 medium butternut squash (about 1 1/2 lb.), peeled, seeded and cubed
4 c. low sodium chicken broth
1/2 tsp. dried marjoram
1 bay leaf
1/4 tsp. pepper
1 c. buttermilk

1
In large saucepan melt margarine.
2
Add onion, garlic and celery.
3
Cook until soft, about 5 minutes.
4
Add squash, chicken broth, marjoram, bay leaf and pepper.
5
Bring to a boil, then simmer until squash is tender.
6
Remove bay leaf and cool soup for 5 minutes.
7
Whirl soup in blender or food processor for 30 seconds.
8
Return soup to saucepan.
9
Add buttermilk, reheat.
10
Do not boil, or it will curdle.
11
Ladle into cups.

983

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 Tbsp. margarine, 1 medium onion, chopped, 1 clove garlic, minced, 1 stalk celery, chopped, 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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