Name: Fall Squash Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Butter - 3 tablespoons; Onion, diced - 1; Celery stalk, diced - 1; Carrot, diced - 1; Garlic, minced - 2 cloves; Chicken stock - 4 cups; Butternut squash, peeled and cubed - 1; Turnip, peeled and diced - 1 small; Sweet potato, peeled and cubed - 1 small; Ground cinnamon, or to taste - 1 pinch; Ground nutmeg, or to taste - 1 pinch; Salt and ground black pepper to taste - 1 pinch

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Fall Squash Soup

1. Butter - 3 tablespoons

2. Onion, diced - 1

3. Celery stalk, diced - 1

4. Carrot, diced - 1

5. Garlic, minced - 2 cloves

6. Chicken stock - 4 cups

7. Butternut squash, peeled and cubed - 1

8. Turnip, peeled and diced - 1 small

9. Sweet potato, peeled and cubed - 1 small

10. Ground cinnamon, or to taste - 1 pinch

11. Ground nutmeg, or to taste - 1 pinch

12. Salt and ground black pepper to taste - 1 pinch

How to cook deliciously - Fall Squash Soup

1. Stage

Melt butter in a large soup pot over medium heat until just bubbling and beginning to smell nutty, 1 to 3 minutes. Add onion, celery, and carrot; cook until onion is soft and translucent, another 3 to 5 minutes. Add garlic directly to the bottom of the pot and cook for about 1 minute before stirring; be careful to prevent burning. Add chicken stock, butternut squash, turnip, and sweet potato and bring to a boil. Cover pot and simmer soup until sweet potato is fork tender, about 40 minutes.

2. Stage

Puree soup using a stick blender to desired consistency. Season to taste with cinnamon, nutmeg, salt, and black pepper.