Fall Squash Soup

Name: Fall Squash Soup
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
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

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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

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.

Nutrition Facts (per serving)

268	Calories
10g	Fat
44g	Carbs
5g	Protein

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.