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5
from 1 vote
Savory Squash Soup Recipe
This Butternut Squash Soup is creamy and savory.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Soup
Cuisine:
American
Diet:
Vegan, Vegetarian
Servings:
4
Calories:
250
kcal
Author:
Lois Carter Crawford
Ingredients
1
medium Butternut Squash
peeled, seeded and cut into small cubes
1
large onion
chopped
2
cloves
garlic
about ½ teaspoon minced
2
tablespoons
olive oil
½
teaspoon
dried thyme leaves
or 2 teaspoons fresh time, minced
½
teaspoon
dried rubbed sage
1
teaspoon
dried basil
or 2 teaspoons fresh basil, chopped
¼
teaspoon
oregano
1
teaspoon
salt
1
medium white potato
peeled and diced
1 ½
cups
milk alternative
I used coconut milk
¼
teaspoon
pepper
or to taste
1 ½
cups
water
2
tablespoons
candied ginger
chopped, optional ingredient
Instructions
Peel the squash and remove the seeds.
Cut the squash into cubes and put it in your vegetable steamer.
Peel and cube the potato. Put it in your vegetable steamer with the squash.
Steam the squash and potatoes until soft and tender, about 12-15 minutes.
While the squash and potatoes are steaming, heat the oil in your soup pot or Dutch oven over medium heat until it is hot.
Add the onions to the soup pot and sauté them until the onions are transparent (5-10 minutes). Add the garlic and continue cooking for 30 seconds.
Mix in the thyme, sage, basil and oregano.
Add the salt and pepper.
When tender, place the squash and potatoes in the soup pot and stir to combine.
Add the milk and water to the soup pot and continue cooking until the mixture starts to thicken.
Using an immersion blender, pulse the soup to smoothly blend.
Adjust the seasonings, if necessary, and serve hot. Top with fresh chopped basil and/or chopped candied ginger.
Nutrition
Calories:
250
kcal
|
Carbohydrates:
40
g
|
Protein:
6
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Sodium:
643
mg
|
Potassium:
1021
mg
|
Fiber:
6
g
|
Sugar:
12
g
|
Vitamin A:
20291
IU
|
Vitamin C:
57
mg
|
Calcium:
242
mg
|
Iron:
3
mg