Vegetarian Butternut Squash Soup
Servings:
4 to 6
prep time:
15 mins
cook time:
30 mins
Total time:
45 mins
Ingredients
-
1 tablespoon olive oil
-
1 medium onion, chopped
-
2 stalks celery, chopped
-
2 carrots, chopped
-
2 cloves garlic, minced
-
3 pounds butternut squash, peeled and cut into 1-inch cubes
-
1 Granny Smith apple, peeled and cut into 1-inch cubes
-
4 cups vegetable stock
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
Vermont Creamery Crème Fraîche
¼ cup
-
1 tablespoon fresh parsley, chopped
Directions
STEP 1
- Heat olive oil in a large heavy bottom pot (I used a 5.5 quart Dutch Oven) over medium heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes
STEP 2
- Add in the garlic and cook for 30 seconds
STEP 3
- Add in the squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, turn down the heat to medium, and cook until a knife inserted into a squash comes in and out easily
STEP 4
- Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix)
STEP 5
- Ladle soup into bowls. Top it off with a dollop of créme fraîche and garnish it with parsley. Serve.
