- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- canola oil
- 15 ml
- 1
- onion(s)
- 1
- butternut squash
- 2 stalk(s)
- celery
- 2 clove(s)
- garlic
- 1
- potato
- 1/2 tsp
- pepper
- 2 ml
- 1,5
- vegetable broth
- L
- cooking cream
- 250 ml
Preparation
- Step 1
- Heat oil in a large saucepan over medium heat and sauté onions for 3 to 4 minutes, under they start to soften. Add squash, celery, garlic, potato, and pepper.
- Step 2
- Pour in vegetable broth and bring to a boil over high heat, then reduce heat to low. Simmer uncovered for 25 to 30 minutes, until the squash and potato are tender enough to be pricked with a fork.
- Step 3
- In a blender, puree mixture into a smooth soup.
- Step 4
- Return soup to the saucepan and add cream. Reheat over low heat before serving.
Variation
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.
Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 90
- Fat:
- 2 g
- Carbs:
- 18 g
- Fibre:
- 4 g
- Sugar:
- 6 g
- Protein:
- 3 g
- Sodium:
- 780 mg
