Go Back
–+ servings
Print Recipe
No ratings yet

Fall Squash Soup

Prep Time20 minutes
Cook Time1 hour 15 minutes
Course: Main Course, Side Dish, Soup
Cuisine: American
Keyword: butternut squash, healthy recipe, soup, vegan friendly, vegetarian
Servings: 6 servings
Calories: 174kcal
Author: The Nerdy Gourmet

Ingredients

  • 2 tbsp avocado oil or other healthy oil
  • 1 small onion chopped
  • 1 leek sliced and rinsed
  • 2 stalks celery chopped
  • 2 carrots chopped
  • 3 tsp fresh garlic minced
  • 2 medium yukon gold potatoes peeled and finely cubed
  • 1 butternut squash peeled and cubed
  • 32 oz vegetable stock
  • salt and pepper to taste
  • 1/2 tsp nutmeg
  • pinch cayenne

Instructions

  • Add oil and all vegetables to a large stock pot. Cook down for at least 10 minutes.
  • Add stock and bring to a boil. Simmer for 45 minutes.
  • Blend with an immersion blender, or carefully with a standard counter top blender.
  • Top as desired (I used sunflower seeds) and enjoy!!

Nutrition

Sodium: 632mg | Calcium: 88mg | Vitamin C: 42mg | Vitamin A: 17254IU | Sugar: 7g | Fiber: 5g | Potassium: 793mg | Calories: 174kcal | Saturated Fat: 1g | Fat: 5g | Protein: 3g | Carbohydrates: 32g | Iron: 2mg