Butternut Squash Soup with Celery and Carrots

Name: Butternut Squash Soup with Celery and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds butternut squash or other winter squash; 3/4 teaspoon olive oil or canola oil; 3 stalks celery chopped; 2 small onions diced; 2 small carrots diced; 1 1/4 teaspoons cumin ground; 1/2 teaspoon chipotle chili peppers or to taste, ground; 1 pinch cloves, ground; 6 cups stock vegetable or other broth; 3/4 teaspoon sea salt or to taste; 1 x black pepper freshly ground; ⅔ cup yogurt, plain prefer low-fat; 3 tablespoons parsley leaves freshly chopped or chives

Servings: persons

1 1/2 pounds butternut squash or other winter squash
3/4 teaspoon olive oil or canola oil
3 stalks celery chopped
2 small onions diced
2 small carrots diced
1 1/4 teaspoons cumin ground
1/2 teaspoon chipotle chili peppers or to taste, ground
1 pinch cloves, ground
6 cups stock vegetable or other broth
3/4 teaspoon sea salt or to taste
1 x black pepper freshly ground
⅔ cup yogurt, plain prefer low-fat
3 tablespoons parsley leaves freshly chopped or chives

1
Preheat oven to 350F.
2
Cut squash in half and seed.
3
Arrange the halves on a baking sheet, cut-side down.
4
Bake until tender when pierced with a knife, 50 to 60 minutes.
5
Cool for a while until you can handle it, scoop out flesh.
6
Heat oil in a large saucepan over medium heat.
7
Stir in celery, onion and carrot and stir to coat.
8
Cover, reduce heat to medium-low and cook, stirring frequently, until soft, about 9 minutes.
9
Add the squash flesh, cumin, chipotle to taste and cloves and stir well.
10
Pour in broth and simmer, covered, until the vegetables are very tender, about 22 minutes.
11
Puree the soup in a mixer with caution, divide into several bunches.
12
Season with salt and pepper to taste.
13
Spoon some yogurt and sprinkle some parsley or chives on top.
14
Serve warm.

1327

kcal

Calories

140

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds butternut squash or other winter squash, 3/4 teaspoon olive oil or canola oil, 3 stalks celery chopped, 2 small onions diced, and more.

Yes, Butternut Squash Soup with Celery and Carrots 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.

That's it — enjoy your meal!