Classic Butternut Squash Soup

  1. Heat a large thick-bottomed pot on medium-high heat. Melt the butter in the pot and let it foam up. Add the onion, carrot and celery and saute for 5 minutes. Lower the heat if the vegetables begin to brown.

  2. Add the butternut squash, broth and water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the carrots have softened.

  3. Use an immersion blender to pree the soup, or work in batches and puree the soup in a standing blender.

  4. Add pinches of spices. Add salt and pepper to taste. Garnish with chopped fresh parsley or chives.



What You Need

  • Pinch nutmeg, cinnamon, cayenne, salt and pepper
  • Water ( 1 cup )
  • Yellow onion, chopped ( 1 cup )
  • Celery rib, chopped ( 3/4 cup )
  • Carrot, chopped ( 3/4 cup )
  • Butter ( 1 tbsp )
  • Hooray Purée Butternut Squash ( 3 cup )
  • Vegetable/chicken stock or broth ( 3 cup )

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