Butternut Squash Soup Recipe

Butternut Squash Soup

This recipe for Butternut Squash soup, which I found in a Williams Sonoma catalog many years ago, is my absolute favorite. That’s probably why I have turned to it time and time again. It is simple to prepare and satiates the appetite. Rich in nutrients, butternut squash, which is available all year long, is a wonderful source of beta carotene and is also a good source of vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese. If that doesn’t convince you, I don’t know what will. Enjoy this soup all year round for its heartiness and savory flavor.

Ingredients:

  • 1 medium butternut squash, peeled and diced
  • 2 carrots, peeled and diced
  • 3 parsnips, peeled and diced
  • 1 small onion
  • 3 sprigs fresh thyme
  • 1/2 teaspoon ground coriander
  • 6 cups vegetable stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons champagne vinegar
  • 1 bay leaf

Directions:

  1. In a large stockpot, sprayed with Pam, over medium heat, warm 1 tablespoon of canola oil. Add the squash, carrots parsnip, and onions.
    Cook the veggies until they are slightly tender and warmed through…approximately 5 minutes.
  2. Add the thyme, coriander, stock, salt, pepper, vinegar, and bay leaf.
    Simmer and cook until the veggies are soft… approximately 20 minutes.
  3. Remove bay leaf and thyme sprigs.
  4. Puree in batches in a blender until smooth. Return to pot and serve hot!
Butternut Squash Soup Recipe
Butternut Squash Soup Recipe
Butternut Squash Soup Recipe

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