Print
Butternut Squash Soup
Butternut squash is full of fiber and vitamins. Since you put this soup through a blender or food processor, it turns out very creamy and tasty!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 321 kcal
Ingredients
- 2 tablespoons butter or margarine
- 1 cup small onions finely chopped
- 1 lb. butternut squash peeled seeded and cubed
- 5 cups chicken or vegetable broth
- 1/2 lb. potatoes - pealed and cubed
- 1 teaspoon paprika
- 1/2 cup heavy cream optional
- 2 tablespoons chopped chives
- salt and pepper to taste
Instructions
-
Melt butter in large pan. Add onions and cook until soft – about 5 mins.
-
Add squash, broth, potatoes and paprika. Bring to boil. Reduce heat to low; cover the pan and simmer for about 35 mins. or until a vegetables are soft.
-
Pour soup into a food processor or blender; process until smooth and return soup to pan. Stir in cream if using. Stir in chives (save some for garnish).
Nutrition Facts
Butternut Squash Soup
Amount Per Serving
Calories 321
* Percent Daily Values are based on a 2000 calorie diet.