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Fareway

Servings: Makes 8 servings

Total Time: 45 minutes

  • 1 Tbsp unsalted butter
  • 1/2 tsp minced garlic
  • 3 1/2 cup chicken broth
  • 1 1/4 cup onion
  • 1/3 cup carrots
  • 1/2 cup celery
  • 1 Tbsp ginger
  • 2 cup cubed butternut squash
  • 1 cup cubed acorn squash
  • 1/2 cup peeled, sliced sweet potatoes (yams)
  • 1 dash pepper
  • 1 dash salt

Directions

  1. Heat butter in a soup pot over medium heat.
  2. Add onions, carrot, celery, ginger and garlic.
  3. Saute , until the onions are translucent, about 5 minutes.
  4. Add broth, squash and potatoes.
  5. Bring broth to a simmer and cook until squash are tender, about 20 minutes.
  6. Strain the soup, reserving the liquid.
  7. Puree the solids and return soup to pot. 
  8. Add desired amount of reserved liquid for soup consistency.
  9. Blend well and return soup to a simmer.
  10. Season with salt and pepper as needed.

Nutrition

70 calories; 2 g fat; 1 g saturated; 4 mg cholesterol; 200 mg sodium; 14 g carbohydrate; 4 g fiber; 1 g protein

Recipe courtesy of Fruits and Veggies More Matters®

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