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4.37
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19
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Pumpkin & Butternut Squash Soup
This soup is a great meal for those cold nights in fall and winter. Enjoy this yummy soup made with pumpkin and butternut squash. This recipe make a lot, so you can freeze some for an easy lunch or dinner down the road.
Course
Main Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
10
Calories
113
kcal
Author
Aubrey
Ingredients
1
T.
olive oil
2
onions
chopped
4
ribs of celery
chopped
2
carrots
chopped
4
c.
diced butternut squash
29-
oz.
can pumpkin puree
not pumpkin pie filling
1
medium apple
peeled, cored and chopped
1
T
salt
1
t.
pepper
2
T.
brown sugar
4
c.
chicken broth
8
c.
water
¾
c.
milk
Instructions
heat olive oil in pot over medium heat
add chopped butternut squash, onion, celery carrot and apple
season with salt and pepper
whisk chicken stock and pumpkin together
add to pot with brown sugar
add water and bring to a boil
reduce heat to a simmer
allow to cook for 2 hours or until it has reduced by 4 cups
carefully use a hand blender to puree the soup
add milk and enjoy
Nutrition
Calories:
113
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
1091
mg
|
Potassium:
733
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
25005
IU
|
Vitamin C:
33.7
mg
|
Calcium:
115
mg
|
Iron:
2.1
mg