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Butternut Squash Soup

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  • 1 Tbsp. (15 mL) olive oil
  • 1 onion, chopped
  • 1 medium butternut squash, peeled, seeded, cut into wedges
  • 1 small potato, peeled and quartered
  • 2 cloves garlic, crushed
  • 1 pinch crushed red pepper flakes, (optional)
  • Freshly ground black pepper
  • 4 cups (1 L) water
  • 1 Knorr® Vegetable Bouillon Cube

NUTRITIONAL INFORMATION

 

Amount per serving

Calories170
Total Fat4g
Saturated Fat1g
Trans Fat0g
Cholesterol5mg
Sodium500mg
Total Carbs33g
Dietary Fiber4g
Sugars12g
Protein4g
Vitamin D0mcg
Calcium67mg
Iron1mg
Potassium977mg

  • 1 Heat olive oil in large pot over low heat and cook onion 2 minutes. Add butternut squash and potato and cook over medium heat, stirring occasionally, 5 minutes.
  • 2 Add garlic and crushed red pepper; season with black pepper to taste. Add water and Knorr® Vegetable Bouillon Cube and bring to a boil. Reduce heat and simmer until vegetables are tender, about 25 minutes.
  • 3 Blend until smooth using immersion blender or food processor, adding more water if a little thick. Serve, if desired, with a swirl of heavy cream and chopped parsley.