- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 55 mins
- Serves
- 8
Ingredients
- 1 tbsp
- olive oil
- 15 ml
- 1
- onion, roughly chopped
- 8 cups
- vegetable broth
- 2 L
- 1
- medium butternut squash, peeled, seeded and cubed
- 2
- celery stalks, roughly chopped
- 2
- garlic cloves, finely chopped
- 1/2 tsp
- pepper
- 2 mL
- 8 cups
- vegetable broth
- 2 L
Directions
Step 1
Heat oil in a large saucepan over medium heat. Add onion and cook until it softens, 3 to 4 min. Stir in squash, celery, garlic and pepper; cook 2 min. Add vegetable broth. Bring to boil, then reduce heat to low. Simmer uncovered, about 25 min., or until squash is fork-tender.
Step 2
Use an immersion blender to purée until smooth. Reheat the soup before serving.
Tip
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.
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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
