If there’s one thing you should be eating more of this fall, it’s butternut squash soup (the homemade kind, of course). 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.

Quick Info

⏱️ 50 min • 🍽️ 8 servings • ⭐ 96%

Nutrition

87 cal • 1g protein • 19g carbs • 1g fat

Tags

[Gluten-Free] • [Healthy] • [Vegetarian] • [Easy] • [Dinner] • [Lunch] • [Sides] • [Under 1 Hour]

Ingredients

• 2 tablespoons butter
• 3 cloves garlic, minced
• ½ cup onion, chopped
• 1 potato, cubed
• 1 celery stalk, chopped
• 1 carrot, sliced
• Salt, to taste
• Pepper, to taste
• 2 pounds of butternut squash, peeled, seeded, and cubed
• 6 cups vegetable broth
• 2 cups water
• 1 bay leaf
• 2 sprigs thyme

Instructions Preview

1. Melt the butter in a large pot over medium…
2. Add the potato, celery, carrot, salt, and …
3. Add the butternut squash, broth, water, ba…

…and 5 more steps

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Recipe by: Merle O'Neal • From: Tasty: Tasty Vegetarian