1 hour OR LESS

Butternut Squash Soup

This hearty soup has a lovely golden hue and rich tasting mouthfeel, somewhat like a bisque and reheats and freezes well.

1 hour
4 Servings
1 Tbsp
Olive Oil
3
Garlic Cloves, minced
1
Onion, chopped
3
Carrots, chopped
1
Medium Russet Potato, cubed
1
Large Butternut Squash, peeled, seeded and cubed
4 Cups
Hot Vegetable Broth
1/4 Cup
Nutritional Yeast
1/2 tsp
Salt
1/4 tsp
Coarse Black Pepper
For Garnish
Cilantro, chopped

INSTRUCTIONS

Place olive oil in a 5 quart saucepan over medium high heat, Add garlic, onion and carrots and sauté 3 minutes. Add potato and butternut squash and cook mixture for 8 minutes or until vegetables are crisp tender. Add broth and bring to a boil. Cover, reduce heat to low and simmer for about 40 minutes. Using an immersion blender, blend soup until smooth. Add vinegar and nutritional yeast, salt and pepper. Keep warm until ready to serve. Garnish with cilantro, enjoy!

 

Click here to read our blog post about this delicious recipe!

 

Nutrition Analysis: per 1 1/2 cup serving*

Calories 157, Protein 4g, Carbohydrates 33g, Fiber 5g, Fat 2g, Cholesterol 0, Calcium 73mg, Sodium: 307mg.

 

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