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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
15 min
Total Time
55 min
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.

Tips

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

Per:
Calories:
90
Fat:
2
Saturated Fat:
0
Monounsaturated Fats:
Trans:
Trans:
Carbs:
18
Fibre:
4
Sugar:
6
Sugar Alcohols:
Cholesterol:
0 mg
Protein:
3
Iron:
Sodium:
780 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: