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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 187.8
  • Total Fat: 5.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 814.2 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 6.9 g
  • Protein: 4.3 g

View full nutritional breakdown of Butternut Squash and Potato Soup calories by ingredient
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Butternut Squash and Potato Soup



Introduction

A good thick, chunky soup for winter days. You can serve it with a dollop of sour cream and chopped chives on top.

This version calls for celery (and lots of it!) but I also sometimes use leeks instead, depending on what's in season.
A good thick, chunky soup for winter days. You can serve it with a dollop of sour cream and chopped chives on top.

This version calls for celery (and lots of it!) but I also sometimes use leeks instead, depending on what's in season.

Number of Servings: 6

Ingredients

    1 medium/large butternut squash
    2 lbs. potatoes (I like pearl potatoes for this recipe), diced with skin on
    1 large onion, chopped
    1 bunch of celery, chopped
    2 Tbsp. olive oil
    2 qts. (8 cups) chicken broth
    1/4 tsp. thyme
    Salt and pepper to taste
    Sour cream (optional)
    Green chives (optional)

Directions

Cut butternut squash in half, remove seeds, and brush a little bit of olive oil on the fleshy part. Bake in oven (I usually just put them cut-side up straight on the racks, but you can put them on a baking sheet) at 375 degrees for 20-25 minutes until tender.

Meanwhile, saute onion and celery with olive oil in a large soup pot until onion is translucent. Add potatoes and cook until they are soft. Add 1 1/2 qts. (6 cups) of the chicken broth, thyme, salt, and pepper and bring to a boil. Simmer until potatoes are fully cooked.

Remove butternut squash from oven and let cool. Peel skin off and cut squash into large chucks. When potatoes are cooked, add squash and remaining chicken broth. You can blend the soup in batches for a creamier soup, or just mash it with a potato masher for a chunkier soup (this is what I do).

Serve with 1 Tsbp of sour cream and chopped chives on top. Makes approximately 6 soup-bowl sized servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LJCOSBY.






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