Butternut Squash Soup

Prep time: 15 minmin
Total time: 55 minmin
Serves: 8
1 tbsp
olive oil
15 mL
1
onion, roughly chopped
1
medium butternut squash, peeled, seeded and cubed
2
celery stalks, roughly chopped
2
garlic cloves, finely chopped
½ tsp
pepper
2 mL
8 cups
vegetable broth
2 L
Per serving (1/8 of the recipe)
calories
90
fat
2 g
saturated fat
0.3 g
carbs
18 g
sugar
6 g
protein
3 g
fibre
4 g
sodium
780 mg

Directions

  1. Heat oil in a large saucepan over medium heat. Add onion and cook until it softens, 3 to 4 min. Stir in squash, celery, garlic and pepper; cook 2 min. Add vegetable broth. Bring to boil, then reduce heat to low. Simmer uncovered, about 25 min., or until squash is fork-tender.

  2. Use an immersion blender to purée until smooth. Reheat the soup before serving.

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