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Recipe by Frieda Zamoszczyk

Chunky Butternut Squash Soup

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Chunky Butternut Squash Soup
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 20 Minutes
Diets
- Pescatarian - Vegetarian

Creamy butternut squash, carrots, and sweet potatoes blended together while leaving a nice amount in chunks. A delicious soup with an interesting flavor.

Ingredients

Main ingredients

  • 1 onion, chopped

  • 1 medium butternut squash

  • 1 loose carrot, chopped

  • 1 sweet potato, chopped

  • 1/2 can corn, drained and rinsed

  • 6-8 cups water

  • 1 tablespoon consomme

  • 1/2 teaspoon cinnamon (optional)

  • 1/2 teaspoon nutmeg (optional)

  • 1/2 teaspoon salt

Directions

Make the Soup

1.

Place whole butternut squash in a warm oven for 20 minutes. This will make it easier to cut.

2.

Meanwhile, sauté onion in a little bit of oil until transluscent. Throw in chopped carrots and chopped sweet potatoes. Cover the pot and let them sweat for about ten minutes.

3.

Remove squash from oven. Peel and cut up into chunks. Add to pot.

4.

Add water and bring to a boil. Add consomme, cinnamon, nutmeg, and salt. Lower the flame and let simmer until all veggies are soft.

5.

Remove some veggie chunks (set aside) and blend the soup. Return the veggies and add corn. Bring soup back to desired temperature and enjoy!

Recipe tags

'best ever' soups blended soups butternut squash carrots chunky soup corn corn soup orange recipe contest soups squash sweet potato vegetable soups warm soup
Chunky Butternut Squash Soup

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