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A delicious, warming squash soup with other fall vegetables and spices is perfect for a cold day. Light enough to serve as an appetizer, but delicious enough to make a main dish. Serve hot with a hearty slice of toast.
Ingredients
- 3 tablespoons butter
- 1 onion, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 4 cups chicken stock
- 1 butternut squash, peeled and cubed
- 1 small turnip, peeled and diced
- 1 small sweet potato, peeled and cubed
- 1 pinch ground cinnamon, or to taste
- 1 pinch ground nutmeg, or to taste
- salt and ground black pepper to taste
Directions
Step 1
Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.
Step 2
Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.
Cook’s Notes:
To easily peel the squash, first cut a small piece off of each end. Set the large end flat on a cutting board, and use a potato peeler to peel downward from the top in long strokes. Once peeled, cut the squash in half lengthwise and remove the seeds with a spoon.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 268 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat6g | 28% |
| Cholesterol29mg | 10% |
| Sodium1333mg | 58% |
| Total Carbohydrate44g | 16% |
| Dietary Fiber8g | 28% |
| Total Sugars11g | |
| Protein5g | |
| Vitamin C62mg | 309% |
| Calcium166mg | 13% |
| Iron2mg | 12% |
| Potassium1201mg | 26% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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