Description
A velvety and comforting soup blending the sweetness of butternut squash with hearty potatoes. A hint of lemon brightens up this perfect autumn meal.
Ingredients
Units
Scale
- 4 medium potatoes (approximately 680g),cubed
- 2 carrots,sliced
- 1/2 onion,chopped
- 1/2 butternut squash,cubed
- 2 garlic cloves,diced
- 1/4 lemon,peeled and cubed
- 1/4 teaspoon (1.2ml) celery seeds
- 1 teaspoon (4.9ml) garlic powder
- 2 tablespoons (30ml) vegetable oil
- 1 liter (34 fl oz/1000ml) vegetable broth
- 4 cups (950 ml) hot water
- Salt,to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onion, carrots, and celery seeds. Sauté until the onions turn golden and fragrant.
- Add the cubed potatoes, butternut squash, and garlic. Pour in the vegetable broth and water. Stir to combine.
- Bring the soup to a boil over medium-high heat. Stir in the garlic powder, lemon cubes, and salt. Lower the heat and let simmer for about 30 minutes, or until all vegetables are soft.
- Remove from heat. Using an immersion blender (or transfer to a regular blender in batches), blend until completely smooth. Adjust salt and acidity if needed.
- Serve warm, perhaps with a drizzle of olive oil or a spoonful of yogurt.
Notes
- Don’t skip the lemon peel; it adds subtle bitterness that balances the sweetness of the squash.
- For a lighter soup, add more hot water, or for a thicker consistency, reduce the liquid slightly while simmering.
- The soup keeps up to 4 days in the fridge or can be frozen for up to 3 months.
- Prep Time: 19 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: Approx. 440g
- Calories: 153
- Sugar: 5
- Sodium: 450
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0g
- Carbohydrates: 35
- Fiber: 5
- Protein: 2
- Cholesterol: 0mg