Fall Squash Soup recipe
All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes
Ingredients
- 3 tablespoons butter 1 onion, diced 1 celery stalk, diced 1 carrot, diced 2 cloves garlic, minced 4 cups chicken stock 1 butternut squash, peeled and cubed 1 small turnip, peeled and diced 1 small sweet potato, peeled and cubed 1 pinch ground cinnamon, or to taste 1 pinch ground nutmeg, or to taste salt and ground black pepper to taste
Nutrition Info
- 267.6 caloriescarbohydrate: 44.3 gcholesterol: 29 mgfat: 9.7 gfiber: 7.8 gprotein: 5.2 gsaturatedFat: 5.6 gservingSize: -sodium: 1332.7 mgsugar: 11.2 gtransFat: : -unsaturatedFat: : -
Directions Fall Squash Soup
Directions
-
Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot, cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring, be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.
Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.