Added to shopping list. Go to shopping list.
Ingredients1 h 10 m servings 161
Original recipe yields 8 servings
- Add squash, onion, carrots, and olive oil to a pot over medium-high heat; cook and stir until veggies start to tenderize, about 5 minutes. Add water, bouillon cubes, salt, and pepper and simmer, stirring occasionally, until squash is tender, about 40 minutes.
- Puree soup with an immersion blender until smooth, or blend in batches in a traditional blender. Season with salt to taste.
You might also like
- Cook's Note:
- You can use 2 small butternut squash in place of 1 large one.
Per Serving: 161 calories; 7.2 25 2.7 < 1 1184 Full nutrition