Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Canola Oil; 5 cups Butternut Squash, Peeled And Cubed (about 1 1/2 Lbs); 2 cups Russet Potatoes, Peeled And Cubed; 1 teaspoon Salt; 1/2 teaspoons Freshly Ground Black Pepper; 2 cups Leeks, Washed And Sliced (2 Medium); 6 cups Broth (chicken Or Vegetable); 1/2 cups Non-dairy Milk (coconut Milk Is Great In This!); 2 whole Green Onions, Chopped; FOR TOASTED SPICE PUMPKIN SEEDS:; 2/3 cups Pumpkin Seeds (green, Shelled); 1/2 teaspoons Salt; 1/4 teaspoons Pumpkin Pie Spice; 1/4 teaspoons Chili Powder

Servings: persons

2 Tablespoons Canola Oil
5 cups Butternut Squash, Peeled And Cubed (about 1 1/2 Lbs)
2 cups Russet Potatoes, Peeled And Cubed
1 teaspoon Salt
1/2 teaspoons Freshly Ground Black Pepper
2 cups Leeks, Washed And Sliced (2 Medium)
6 cups Broth (chicken Or Vegetable)
1/2 cups Non-dairy Milk (coconut Milk Is Great In This!)
2 whole Green Onions, Chopped
FOR TOASTED SPICE PUMPKIN SEEDS:
2/3 cups Pumpkin Seeds (green, Shelled)
1/2 teaspoons Salt
1/4 teaspoons Pumpkin Pie Spice
1/4 teaspoons Chili Powder

1
Heat oil over medium high heat. Add squash, potato, salt, and pepper to pot. Saute for 3 minutes. Add leek and saute for 1 minute. Stir in broth (enough to cover the potatoes and squash) and bring to a boil. Reduce heat and simmer about 20 minutes or until potato is tender, stirring occasionally.
2
Blend in batches in a blender until smooth, or use a hand immersion blender to puree. Stir in coconut milk. Pour soup into bowls, garnish with chopped green onions and toasted spice pumpkin seeds (see below for directions). Sit back and enjoy this wonderful taste of fall!
3
Toasted Spice Pumpkin Seeds:
4
Heat oil over medium high heat. Add pumpkin seeds and cook, stirring often, until golden brown, about 4 minutes. Transfer seeds to a small bowl and toss with salt and spices.

2254

kcal

Calories

238

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 14 ingredients. The key ingredients include: 2 Tablespoons Canola Oil, 5 cups Butternut Squash, Peeled And Cubed (about 1 1/2 Lbs), 2 cups Russet Potatoes, Peeled And Cubed, 1 teaspoon Salt, 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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