A steaming bowl of flavorful butternut squash pureed with vegetables and spices is the perfect way to warm up on a cool autumn day.
| Prep Time: | 20m |
| Cook Time: | 40m |
| Ready in: | 1h |
| Yield: | 4 Servings |
| Ingredients | |
| 1 tablespoon canola oil 1 tablespoon unsalted butter 1/2 cup diced onion 3/4 cup diced carrots 4 cups peeled and cubed butternut squash 3 cups vegetable stock salt and ground black pepper to taste ground nutmeg to taste 1/2 cup heavy cream (optional) | |
- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
- Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
| Nutrition Information Servings Per Recipe: 4 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 248 cal | Total Fat: | 18.2 g | Cholesterol: | 49 mg | |||
| Sodium: | 812 mg | Carbohydrates: | 21.9 g | Fiber: | 5.9 g | |||
| Protein: | 2.7 g | |||||||
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