Creamy butternut squash, carrots, and sweet potatoes blended together while leaving a nice amount in chunks. A delicious soup with an interesting flavor.
Chunky Butternut Squash Soup
Recipe By Frieda Zamoszczyk
- Cook & Prep: 1 h 20 m
- Serving: 6
-
No Allergens
Ingredients (10)
Main ingredients
Start Cooking
Images:
Make the Soup
-
Place whole butternut squash in a warm oven for 20 minutes. This will make it easier to cut.
-
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.
-
Remove squash from oven. Peel and cut up into chunks. Add to pot.
-
Add water and bring to a boil. Add consomme, cinnamon, nutmeg, and salt. Lower the flame and let simmer until all veggies are soft.
-
Remove some veggie chunks (set aside) and blend the soup. Return the veggies and add corn. Bring soup back to desired temperature and enjoy!
