Recipes Soups, Stews and Chili Recipes Soup Recipes Fall Squash Soup 5.0 (5) 5 Reviews 3 Photos 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. Recipe by Connor Lawson Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 Prep Time: 30 mins Cook Time: 45 mins Total Time: 1 hrs 15 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts 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 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. 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. For more control over the chunkiness of the soup, puree part of it in a stand blender instead of using a stick blender. I Made It Print Nutrition Facts (per serving) 268 Calories 10g Fat 44g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 268 % Daily Value * Total Fat 10g 12% Saturated Fat 6g 28% Cholesterol 29mg 10% Sodium 1333mg 58% Total Carbohydrate 44g 16% Dietary Fiber 8g 28% Total Sugars 11g Protein 5g Vitamin C 62mg 309% Calcium 166mg 13% Iron 2mg 12% Potassium 1201mg 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved