Description
Nothing makes me feel better than a bowl of Paula Deen Butternut Squash Soup in the winter season. I love how this soup gives me a warm feeling.
Ingredients
Scale
- 2 lb butternut squash, peeled
- 2 tablespoons butter
- 1/3 cup cream
- 2 carrots, peeled and diced
- 1 cup onion, diced
- 3 cans vegetable broth
- 1/2 teaspoon salt
Instructions
- Step 1: Take a saucepan and add butternut squash to it.
- Step 2: Now add carrots to the saucepan.
- Step 3: Toss the onions in the saucepan.
- Step 4: Add some salt and let the veggies cook for a while.
- Step 5: Pour vegetable broth to the saucepan.
- Step 6: Add the mixture to the blender and toss the butter in it.
- Step 7: Blend all the veggies.
- Step 8: After blending the veggies, add the soup into a saucepan and add cream to it.
- Step 9: Your delightful Paula Deen Butternut Squash Soup is ready to serve.
Notes
Roast the squash before adding to intensify natural sweetness. Garnish with olive oil, balsamic vinegar, or toasted seeds. Experiment with nutmeg, cinnamon, or curry powder for extra flavor. Add a splash of lemon juice at the end to balance sweetness with acidity.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Chef's Delight
- Method: Simmering and Blending
- Cuisine: American
Nutrition
- Serving Size: 490 g
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 3.3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 7.6 g
- Protein: 8.4 g
- Cholesterol: 17 mg