Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; 1 tablespoon olive oil; 2 cups parsnips, chopped; 2 cups onions, chopped; 2 cups celery, chopped; 4 cups butternut squash, cubed; 1 tablespoon salt; 1 teaspoon black pepper; 1 teaspoon dried sage; 6 cups chicken stock

Servings: persons

4 tablespoons butter
1 tablespoon olive oil
2 cups parsnips, chopped
2 cups onions, chopped
2 cups celery, chopped
4 cups butternut squash, cubed
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon dried sage
6 cups chicken stock

1
Melt butter and olive oil in a soup pot, over medium heat.
2
add parnsips, onion, and celery.
3
Cook about 10 minutes until slightly carmelized.
4
add squash, continue to cook for 5 minutes.
5
add salt, pepper, and sage.
6
add about a 1/2 cup of stock and loosen carmelized bits on the bottom of the pot.
7
once removed, add the remaining stock.
8
bring to a boil, reduce heat and simmer for at least a half hour.
9
Puree in blender and return to pot to bring up to heat.

2423

kcal

Calories

213

Fat

Carbs

116

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: 4 tablespoons butter, 1 tablespoon olive oil, 2 cups parsnips, chopped, 2 cups onions, 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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