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Butternut squash soup


  • Author: Mila Clarke Buckley
  • Total Time: 55 minutes
  • Yield: 1 pot of soup 1x

Description

Tasty and flavorful butternut squash soup. It’ll keep you warm! 


Ingredients

Scale

 

  • 14 ounce can Cream of mushroom soup
  • 32 ounces Low sodium Chicken Broth
  • 6.5 cups butternut squash, cubed
  • Salt and pepper to taste
  • 3 cloves Fresh Minced Garlic
  • 1 teaspoon Avocado oil
  • 1 teaspoon Onion Powder
  • 1 teaspoon Chili Powder
  • 1 teaspoon Tumeric

    Extras/toppings: 

  • Creme Fraiche
  • Pancetta
  • Rosemary

Instructions

  1. start with raw, cubed butternut squash. You can skin and cube one yourself, or you can get them in the fresh, or frozen foods section. You’ll need around 6 and a half cups for this recipe. 
  2. In a blender, I blend butternut squash, chicken broth, garlic, and spices until it’s incorporated. 
  3. Then, I put my soup into an enamel cast-iron pan, on medium-high heat and let it simmer. After about 30 minutes I add condensed cream of mushroom soup. 
  4. Cook for 15 more minutes, and serve with toppings and crusty bread. 

Notes

  • Make this vegetarian by omitting the pancetta and using veggie broth in place of chicken broth.
  • You can also roast your butternut squash if you’d like first. It brings out more of the sweetness and has a great smokey flavor. I choose to start with raw ones, mostly for ease. Roast at 425 for 20 minutes.
  • Butternut squash does have a gritty quality. I personally like the added texture to my soup, but some people don’t. You can always strain the soup at the end if you’d like. 
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Stovetop

Nutrition

  • Serving Size: 1 cup
  • Calories: 105
  • Sugar: 2.8g
  • Sodium: 568.5mg
  • Fat: 3.2g
  • Carbohydrates: 17.8g
  • Fiber: 2.7g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: butternut squash soup, soup

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