Butternut Squash Soup
Fall / Winter / Appetizer / Canola Oil / Cook / LouAna / Side Dish / Soup /
A favorite for the chillier fall and winter months, we’ve garnished this classic soup with chopped pea sprouts and chives for added color and toasted pumpkin seeds and baked apple chips for added crunch.
1/3 cup LouAna® Canola Oil
7 cups cubed, peeled butternut squash (1/2-inch cubes)
1 1/2 cups (about 12 oz.) cubed, peeled russet potato (1/2-inch cubes)
1 1/2 cups chopped onion
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
3 cups fat-free, less-sodium chicken broth
2 cups half-and-half
Chopped pea sprouts
Toasted pumpkin seeds
Baked apple chips
Heat LouAna Canola Oil in a large Dutch oven (or another thick-walled iron cooking pot with a tight-fitting lid) over medium-high heat.
Add squash, potato, onion, salt, pepper, and nutmeg to pan; sauté 3 minutes, stirring occasionally.
Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender, stirring occasionally.
Remove from heat; let stand 15 minutes or until cooled slightly.
Place half of potato mixture and 1 cup half-and-half in a blender; process until smooth. Pour into a serving bowl.
Repeat procedure with remaining potato mixture and half-and-half. Cover and keep warm. Garnish as desired. For added contrast in color and texture, we suggest chopped pea sprouts and chives, toasted pumpkin seeds and baked apple chips.
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