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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Prep Time
10 min
Total Time
30 min
Serves
8

Ingredients

15 ml
canola oil
1
onion(s)
1
butternut squash
2 stalk(s)
celery
2 clove(s)
garlic
1
potato
2 ml
pepper
1,5 L
vegetable broth
250 ml
cooking cream

Directions

Step 1
Heat oil in a large saucepan over medium heat and sauté onions for 3 to 4 minutes, under they start to soften. Add squash, celery, garlic, potato, and pepper.
Step 2
Pour in vegetable broth and bring to a boil over high heat, then reduce heat to low. Simmer uncovered for 25 to 30 minutes, until the squash and potato are tender enough to be pricked with a fork.
Step 3
In a blender, puree mixture into a smooth soup.
Step 4
Return soup to the saucepan and add cream. Reheat over low heat before serving.

Tips

After puréeing the soup, stir in 1 tbsp (15 mL) finely grated ginger and 1 tsp (5 mL) hot pepper flakes for a warm, spicy kick.