Easy Winter Squash Soup
EASY winter squash soup that's richly flavored without the need for chicken broth. Thick, smooth, and wonderfully filling, this makes an easy winter lunch!
Servings: 8
Calories: 162kcal
Equipment
- immersion blender, or large regular blender
Ingredients
- 3 cups water
- 2 carrots, chopped
- 6-7 stalks celery, chopped
- 1 large onion (or 2 small onions)
- ½ cup grass fed butter
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon dried ground ginger
- 4 cups cooked winter squash or pumpkin
Instructions
- Add all ingredients except squash to a large soup pot. Simmer over medium heat until vegetables are tender.
- Add cooked squash or pumpkin. Bring soup back to a simmer, stirring well until squash is thoroughly incorporated into the soup.
- Remove soup from heat. Using an immersion blender, blend until soup is thoroughly pureed, and smooth.
- If soup is thicker than desired, add extra water until the desired consistency is reached. Return soup to stove top, and reheat to a gentle simmer before serving.
- Garnish with a light sprinkle of ground allspice or thyme if desired.
Nutrition
Calories: 162kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 293mg | Potassium: 407mg | Fiber: 5g | Sugar: 6g | Vitamin A: 22102IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 2mg