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  • Total Time:
  • Prep Time: 0 min
  • Cook Time: 30 min

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Ingredients

For 8 Servings

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Directions

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  • 1 BUTTERNUT SQUASH SOUP
  • 2 Cut the squash in half and scoop out the seeds.
  • 3 Peel the squash and cut into 1 inch pieces.
  • 4 In a large pot, heat oil over medium heat.
  • 5 Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes.
  • 6 Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, and chicken stock.
  • 7 Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender.
  • 8 Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor.
  • 9 Puree until smooth. Return to the heat, add the cream and adjust the seasonings.

Directions

View All Steps
1. BUTTERNUT SQUASH SOUP
2. Cut the squash in half and scoop out the seeds.
3. Peel the squash and cut into 1 inch pieces.
4. In a large pot, heat oil over medium heat.
5. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes.
6. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, and chicken stock.
7. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender.
8. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor.
9. Puree until smooth. Return to the heat, add the cream and adjust the seasonings.
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