Appetizers / Soups / Salads

Amy's Butternut Squash Soup is for Soup.

Amy's Butternut Squash Soup takes 20 minutes to prepare.

Amy's Butternut Squash Soup takes 40 minutes to cook.

Amy's Butternut Squash Soup makes 8 servings.

The ingredients for Amy's Butternut Squash Soup are:

2 tbsp olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
4 sage leaves, finely chopped
2 red chilies, deseeded and finely diced
pinch of freshly ground nutmeg
sea salt and freshly ground black pepper
1 large (or 2 small) butternut squash
peeled, seeded, and chopped into small pieces
2 potatoes cut into small pieces
5 cups hot veggie stock
Optional: chili oil and grated gruyere or goat cheese crumbles, to serve

Here is how you make Amy's Butternut Squash Soup:

1. Heat oil in a large pot, add in onions and cook over low heat for 6-8 minutes, till the onions are soft. Season with sea salt and pepper, then add in garlic, sage, chilies and pinch of nutmeg. Cook about a minute to bring out fragrance.2. Stir in squash, then add potatoes and stock. Bring to a boil, then reduce to a simmer and cook for 20- 30 minutes. 3. Transfer to a blender or food processor. Process until blended and smooth. Season again with salt and pepper.4. Let cool completely and transfer to a freezer proof container. Can be froze for up to 3 months.5. To serve, defrost in the fridge overnight. Reheat in pan until steaming hot. Serve with a drizzle of chili oil and gruyere shavings or goat cheese crumblesServing Size:?makes 8 hearty bowls

The nutritional information for Amy's Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 156.8

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 599.6 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 5.9 g
• Protein: 3.5 g

The dietary needs meet for Amy's Butternut Squash Soup is Vegan