About this Recipe
This is a healthy version of butternut squash soup. There is no milk or cream. Instead we use Russet potatoes to give it a creamy texture. You may sweeten the taste by using 2-3 medium sweet potatoes in place of the Russet potatoes. You can add some warmth to the flavor by adding 1 tsp of cumin.
Note: The base to this soup can be used to make many soups: onion, celery, carrots, garlic, broth and Russet potatoes. Substitute butternut squash with more Russet or sweet potatoes for potato soup, split peas for split pea soup, or frozen or fresh corn to change the flavor of the soup!
- 1 large butternut squash
- 3 Russett potatoes – peeled and cubed
- 1 large red onion – chopped
- 2 gloves garlic – chopped
- 1 32 oz carton chicken broth (can substitute vegetable broth to make vegetarian)
- 1 tsp salt
- ½ tsp pepper
- 2 ribs celery – chopped
- 2 large carrots – chopped
- 2 bay leaves
Allergy note: This recipe is milk, egg, soy, wheat, and nut free
Step by Step Instructions
In a Dutch oven, place 1 tablespoons olive oil.
Fry onion, carrots, and celery for 5 minutes, until soft.
Add potatoes and cook for 2 minutes.
Add chicken broth (or vegetable broth) and bay leaves and boil for about 20 minute until potatoes are cooked.
Pick out bay leaves. Scoop out cooked squash and put into pot. Cook for 10 minutes more.
With a stick blender, puree until smooth.
Add 2 tablespoons (milk free) butter/margarine (if desired).
Check for salt and pepper – add more to taste if desired. If soup is too thick, add a little water. Enjoy!!