Butternut Squash Soup
Prep Time
Cooking Mode
Ingredients
1 tbsp olive oil
1 onion, roughly chopped
8 cups vegetable broth
1 medium butternut squash, peeled, seeded and cubed
2 celery stalks, roughly chopped
2 garlic cloves, finely chopped
½ tsp pepper
8 cups vegetable broth
Ingredients
1 tbsp olive oil
1 onion, roughly chopped
8 cups vegetable broth
1 medium butternut squash, peeled, seeded and cubed
2 celery stalks, roughly chopped
2 garlic cloves, finely chopped
½ tsp pepper
8 cups vegetable broth
Directions
1Heat oil in a large saucepan over medium heat. Add onion and cook until it softens, 3 to 4 min. Stir in squash, celery, garlic and pepper; cook 2 min. Add vegetable broth. Bring to boil, then reduce heat to low. Simmer uncovered, about 25 min., or until squash is fork-tender.
2Use an immersion blender to purée until smooth. Reheat the soup before serving.
Tips
1
After puréeing the soup, stir in 1 tbsp (15 mL) finely grated ginger and 1 tsp (5 mL) hot pepper flakes for a warm, spicy kick.
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Personal Note
Personal Note