Randi'S Savory Butternut Soup Recipe

Name: Randi'S Savory Butternut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra Virgin Olive Oil; Fresh Black Pepper; Sea Salt (I used Porcini Mushroom Sea Salt in the batch I made.); Herbs de Provence seasoning; Fresh Sage (1 package, or 1 small bundle/handful); Approx. 1/2 cup Chicken Stock, if you have it.; Chicken Broth (enough to cover everything in the stock pot); 1 Large Yellow Onion; 3-4 cloves of Garlic; 2-3 Large Shallots; 1 Large Red Jalapeno; 1 Large Butternut Squash; 2 Small Sweet Potatoes; Roasted Pepper Sour Cream; Ingredients:; About 16oz Sour Cream; 2-3 Roasted Peppers (Poblano for more mild heat, Jalapeno for more pronounced heat); Instructions:; Smash/crush roasted peppers, and mix into sour cream container.; Refrigerate until serving time, so flavors can merry.

Servings: persons

Extra Virgin Olive Oil
Fresh Black Pepper
Sea Salt (I used Porcini Mushroom Sea Salt in the batch I made.)
Herbs de Provence seasoning
Fresh Sage (1 package, or 1 small bundle/handful)
Approx. 1/2 cup Chicken Stock, if you have it.
Chicken Broth (enough to cover everything in the stock pot)
1 Large Yellow Onion
3-4 cloves of Garlic
2-3 Large Shallots
1 Large Red Jalapeno
1 Large Butternut Squash
2 Small Sweet Potatoes
Roasted Pepper Sour Cream
Ingredients:
About 16oz Sour Cream
2-3 Roasted Peppers (Poblano for more mild heat, Jalapeno for more pronounced heat)
Instructions:
Smash/crush roasted peppers, and mix into sour cream container.
Refrigerate until serving time, so flavors can merry.

1
VERY CAREFULLY, peel and cube butternut squash. Dice onion, shallots, and jalapeno. Mince Garlic. Cube sweet potatoes.
2
In a large stock pot, sautee onions, shallots, garlic and jalapeno in olive oil (& 1/2 cup Chicken Stock, if you have it) until cooked through. Add the squash, sweet potatoes, and seasonings, then the Chicken Broth.
3
Bring to a boil, then cover and reduce heat. Allow to simmer for approximately 45 minutes, or until everything is mashably- tender, stirring occasionally.
4
Mash partially by hand, then use your handheld mixer to blend further, until desired consistency is acquired. (I left mine with a bit of texture, rather than completely pureeing it.)
5
Allow to simmer uncovered for an additional 10 minutes, and it's ready to eat!
6
Serve with a generous dollop of Roasted Pepper Sour Cream, and Enjoy! (Note: Some roasted pumpkin seeds would add a nice crunch to this, if you want to add a little something more.)

342

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 20 ingredients. The key ingredients include: Extra Virgin Olive Oil, Fresh Black Pepper, Sea Salt (I used Porcini Mushroom Sea Salt in the batch I made.), Herbs de Provence seasoning, and more.

Yes, Randi'S Savory Butternut 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.

Randi'S Savory Butternut Soup

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