Skip to Content
Level
very easy
Prep Time
10 mins
Total Time
30 mins
Serves
8

Ingredients

canola oil
15 ml
1
onion(s)
1
butternut squash
2 stalk(s)
celery
2 clove(s)
garlic
1
potato
1/2 tsp
pepper
2 mL
1,5
vegetable broth
L
cooking cream
250 ml

Directions

Step 1

Heat oil in a large saucepan over medium heat and sauté onions for 3 to 4 minutes, under they start to soften. Add squash, celery, garlic, potato, and pepper.

Step 2

Pour in vegetable broth and bring to a boil over high heat, then reduce heat to low. Simmer uncovered for 25 to 30 minutes, until the squash and potato are tender enough to be pricked with a fork.

Step 3

In a blender, puree mixture into a smooth soup.

Step 4

Return soup to the saucepan and add cream. Reheat over low heat before serving.

Tip

After puréeing the soup, stir in 1 tbsp (15 mL) finely grated ginger and 1 tsp (5 mL) hot pepper flakes for a warm, spicy kick.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

× You have already rated this item.

Nutrition Facts

Nutrition Description:
Per serving (1/8 of the recipe)
Calories:
90
Fat:
2 g
Carbs:
18 g
Fibre:
4 g
Sugar:
6 g
Protein:
3 g
Sodium:
780 mg
close

Check Out Our New Mobile App

A Fresh Way to Find Savings

Learn MoreArrow
Mobile App Image