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Creamy Butternut Vegetable Soup

This is a “mix and match” soup, allowing you to use what’s in your refrigerator.

Creamy Butternut Vegetable Soup

  • Servings: 8 cups of soup
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Ingredients

  • 6 cups peeled and cubed Butternut Squash
  • 2 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 large clove garlic, minced
  • 1 onion, diced
  • 1 apple, peeled and cubed
  • 1 sweet potato, cubed
  • Salt and pepper to taste
  • 1 teaspoon grated ginger root
  • 1 stick cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup apple cider
  • 32 ounces, low salt chicken broth, divided (approximately)

Directions

  1. Put all ingredients with the exception of broth and cider in a large soup pot.
  2. Don’t worry about the size of cubed vegetables as it will all become pureed when cooked.
  3. Add 1 cup of the broth, stirring frequently until onions are translucent and veggies soften.
  4. Add broth and cider and cook until all vegetables are done.
  5. Puree with a hand held stick blender.


Use your own judgement regarding adding/subtracting vegetables as long as you start with butternut squash. You may want a thinner soup, just add more broth or apple cider.

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