Butternut Squash Soup
The silkiest butternut squash soup, a must all year around, this soup is perfect for the fall season.
- 2 tablespoons butter
- 3/4 cup onion, roughly chopped
- 1 cup leek, roughly chopped
- 6 cups butternut squash, in chunks
- 4 cups water
- 1 1/2 teaspoons Coarse sea salt
- 1/4 teaspoon white pepper, freshly ground
In a stock pan over medium heat melt the butter and sauté the onion and leek until they are soft, about 5 minutes.
Add the squash and the water, increase the heat to medium-high and bring to boil.
Once it boils, reduce the heat to medium and cook, covered, for 20 minutes until the squash is tender.
Let rest uncovered for 20 minutes.
In the vase of a blender, liquefy and season with salt and pepper.
Serving: 1cup | Calories: 88.71kcal | Carbohydrates: 16.08g | Protein: 1.5g | Fat: 3.01g | Saturated Fat: 1.83g | Cholesterol: 7.53mg | Sodium: 475.41mg | Potassium: 421.54mg | Fiber: 2.66g | Sugar: 3.6g | Vitamin A: 11527.15IU | Vitamin C: 25.16mg | Calcium: 67.45mg | Iron: 1.12mg