Butternut Squash Soup

Prep time: 10min
Total time: 45min
Serves: 8
1 tbsp
olive oil
15 mL
1
onion, roughly chopped
1
medium butternut squash, peeled, seeded and cubed
2
celery stalks, roughly chopped
2
garlic cloves, finely chopped
½ tsp
pepper
2 mL
8 cups
vegetable broth
2 L
Per serving (⅛ recipe):
calories
90
fat
2 g
saturated fat
0.3 g
carbs
18 g
sugar
6 g
protein
3 g
fibre
4 g
sodium
780 mg

Directions

  1. Heat oil in large saucepan over medium heat. Add onion and cook 3 to 4 min., until starting to soften. Stir in squash, celery, garlic and pepper. Pour in vegetable broth. Bring to boil over high heat, then reduce heat to low. Simmer, uncovered, 25 to 30 min., until squash is fork-tender.

  2. Use an immersion blender to purée soup until smooth. Reheat on low before serving.