The Best Butternut Squash Recipes
Embrace autumn with the great taste of butternut squash, sweetened with a little honey in this soup.
2 Tbs. butter
1 onion, chopped
2 cloves garlic, minced
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1 butternut squash, peeled, seeded and diced
3 cans (14.5 oz. each) chicken broth
1/2 C. honey
1/2 tsp. dried thyme leaves, crushed
Salt and pepper, to taste
In a large pot, melt butter over medium heat. Stir in onions and garlic. Cook and stir until lightly browned, about 5 minutes. Stir in carrots, celery, potatoes, squash, chicken broth, honey and thyme. Bring mixture to a boil; reduce heat and simmer 30 to 45 minutes or until vegetables are tender. Remove from heat and cool slightly. Transfer the mixture to blender or food processor; process until smooth. Return pureed soup to pot. Season to taste with salt and pepper. Heat until hot and serve.
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Butternut Squash Facts
Storing Butternut Squash: Butternut squash can be stored longer than summer squashes because their skin is so hard and thick. Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.
Nutritional Qualities: The following qualities are available in 1 C. of mashed squash: 80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with riboflavin, iron, Vitamins A and C.
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