Best Kellys Butternut Squash Soup Recipe 435 Recipes

KELLY'S BUTTERNUT SQUASH SOUP RECIPE - (4.3/5)

Steps:

• 1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes. 2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk. 3. Puree soup in a blender, working in batches so you don't overflow. Season with salt and pepper to taste. 4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil. Makes six 1-cup servings. Each serving: 219 cal, 13 g fat.

BUTTERNUT SQUASH SOUP II

Steps:

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.