Squash Soup

Name: Squash Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 6 cups (900 g) butternut squash, peeled, seeded and cubed; 1 garlic clove, chopped; 1 tbsp (15 ml) vegetable oil; 5 cups (1.25 litre) chicken broth; 1 small potato, peeled and cubed

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Preparation 20 min
Cooking 30 min
Servings 4

This rich and creamy soup is ideal for when squash season is in full swing and the colder temperatures truly start being felt. Simple to prepare, this recipe only requires five ingredients: onions, butternut squash, garlic, chicken broth and potatoes. Serve as a starter or a main meal, served with a side of bread.

Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 1 onion, chopped
- 6 cups (900 g) butternut squash, peeled, seeded and cubed
- 1 garlic clove, chopped
- 1 tbsp (15 ml) vegetable oil
- 5 cups (1.25 litre) chicken broth
- 1 small potato, peeled and cubed

Preparation

- In a pot over low heat, soften the onion, squash and garlic in the oil for 5 minutes. Add the broth and potato. Bring to a boil. Cover and simmer for 20 minutes or until the vegetables are very tender.
- In a blender, purée the soup until smooth. Add more broth, as needed, to adjust the consistency. Season with salt and pepper.
- Divide the soup among four bowls.

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

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