Freezable Butternut Squash-Carrot Soup recipe
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Ingredients
- 1 large butternut squash - peeled, seeded, and cut into 2-inch cubes 1 large onion, chopped 1 ½ cups chopped carrots ¼ cup olive oil 6 cups water 6 cubes chicken bouillon 1 teaspoon salt 1 teaspoon ground black pepper
Nutrition Info
- 161.4 caloriescarbohydrate: 25 gcholesterol: 0.5 mgfat: 7.2 gfiber: 4.5 gprotein: 2.7 gsaturatedFat: 1 gservingSize: -sodium: 1184.4 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Freezable Butternut Squash-Carrot Soup
Directions
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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.