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Gisela's Butternut Squash Soup

Gisela's Butternut Squash Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 25 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Dairy

    • 🧈 2 tablespoons butter
    • 🥛 3 tablespoons sour cream

  • Vegetables

    • 🧅 1 onion, finely chopped
    • 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes

  • Fruits

    • 🍊 1 orange, juiced
    • 🍊 1 orange, juiced and zested

  • Broth

    • 1 (14.5 ounce) can chicken broth

  • Seasoning

    • 🧂 Salt and pepper to taste

STEPS

1

Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes.

2

Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.

3

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.

4

Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

5

Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.

NUTRIENTS

Per 1 serving

🔥

245

Calories

  • 5
    Protein
  • 43
    Carbs
  • 9
    Fats

💡 Garnish with croutons and/or parsley for added flavor.Serve with garlic bread to complement the creamy texture.Use a stick blender for easier cleanup compared to traditional blender.