Butternut Squash Fall Soup

Butternut Squash Fall Soup

From tasteofhome.com

4 Servings


1 cup chopped celery

1/2 cup chopped onion

1 tablespoon canola oil

2 small butternut squash cubed

3 cups chicken or vegetable broth

1 bay leaf

1/2 teaspoon dried basil

1/4 teaspoon salt, optional

In a Dutch oven, saute celery and onion in oil until tender.
Add remaining ingredients; bring to a boil over medium heat.
Reduce heat; simmer for 25-30 minutes or until potatoes are tender.
Discard bay leaf. Cool slightly.
In a blender, process soup in batches until smooth.
Return all to pan and heat through.

Nutrition Facts:

133 calories, 5 g fat 0 saturated fat, 116 mg sodium, 20 g carbohydrate, 4 g protein.


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