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Butternut Squash Soup Recipe by Tasty
If there’s one thing you should be eating more of this fall, it’s butternut squash soup . This seasonal recipe is easy to whip together in no time, and you can make a big batch at once to freeze for lazy nights or on-the-go work lunches.
1,594
2,921
6,418
45 min
TOTAL TIME
103
CALORIES
$1.30
PER SERVING
Ingredients
13 INGREDIENTS
8 SERVINGS
pepper
to taste
2 tsp butter
3 cloves garlic
minced
1/2 cup onion
chopped
1 whole potato
peeled and cubed
1 stalk celery
chopped
1 whole carrot
sliced
salt
to taste
2 lbs butternut squash
peeled, seeded, and cubed
6 cups vegetable broth
2 cups water
1 whole dried bay leaf
2 sprigs fresh thyme
Directions
7 STEPS
45 min
COOK TIME
45 min
TOTAL TIME
View Directions on Tasty
Health Info
Macros
22g
CARBS
1g
FAT
2g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
PALEO
WHOLE 30
Contains these allergens
MILK
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Frequently Asked Questions
Can you eat the skin on a butternut squash?
How do you store butternut squash soup?
How do you peel and dice a butternut squash?
What can you add to make butternut squash soup more flavorful?
How do you puree butternut squash soup?
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