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Butternut Squash Soup

Total Carbs 20.8 g
Protein 5.3 g
Fat 9.6 g
Fiber 4.6 g
Sodium 341 mg
Potassium 548 mg
Vitamin A 516 mcg
Vitamin C 14.4 mg
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Soup
Cuisine American
Servings 8 Servings
Calories 184 kcal

Equipment

  • 8 or 10 Quart Stock Pot
  • Soup Wand, Blender or Food Processor

Ingredients
  

  • 3 TBS butter
  • 1 C chopped onion
  • 5 C butternut squash peeled and cubed (about 24 ounces)
  • 3 C yellow potatoes peeled and cubed (about 16 ounces)
  • 2 C chicken broth
  • 1 C vegetable stock
  • 2 C water
  • 1/2 tsp ground ginger
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1/8 tsp crushed red pepper
  • 1/2 C heavy cream

Garnish

  • dollop of sour cream
  • sprinkle of paprika

Instructions
 

  • Melt the butter in a large stockpot, then add chopped onions and sauté until browned.
  • Add squash, potatoes chicken broth, vegetable stock and water.
  • Stir in ginger, basil, salt, black pepper, cayenne pepper and crushed red pepper.
  • Bring to a boil then reduce heat to medium-low and simmer for 1 hour.
  • After simmering, the squash and potatoes should be tender and easy to pierce with a fork. Use a soup wand, blender or food processor to puree the mixture. (If using a blender or food processor, ladle the mixture in batches to puree and then transfer the blended soup back into the stockpot).
  • Stir in heavy cream.
  • Serve warm and add a dollop of sour cream and sprinkle of paprika for garnish if desired.