Creamy Herb-Infused Butternut Squash Soup
Indulge in the velvety richness of this creamy butternut squash soup, enhanced with herbes de Provence and a touch of oats for a surprising depth of flavor. The sweet, nutty essence of roasted butternut squash pairs beautifully with the fragrant herbs, while the addition of oatmeal creates a luxuriously thick texture that satisfies your palate. Perfect for cozy evenings, this soup is not only delicious but also nutritious, offering a warming hug in a bowl. Serve it as a starter or enjoy it as a main dish, garnished with fresh chives or scallion tops for an extra touch of elegance.
4
Servings
80
Calories
11
Ingredients
Ingredients
butternut squash
2 lbs (peeled, seeded, and cut into 1 1/2-inch chunks)
celery ribs
2 large (chopped into 2-inch pieces)
water
2 tablespoons (for sautéing leeks)
leeks
1 1/2 cups (thinly sliced)
water
3 cups (for the soup)
instant vegetable stock powder
1 1/2 tablespoons (or use regular stock in place of water)
old fashioned oats
1/3 cup (uncooked)
herbes de Provence
2 teaspoons (mixed herbs)
salt
1/2 teaspoon (to taste)
sherry wine vinegar
2 teaspoons (or balsamic vinegar)
fresh chives
1/4 cup (snipped, for garnish)
Instructions
1
Prepare the butternut squash by peeling, seeding, and cutting it into 1 1/2-inch chunks. You should have about 5 cups of chopped squash.
2
Finely chop the celery into 2-inch pieces and set aside with the squash.
3
Heat 2 tablespoons of water in a large pot over medium heat, then sauté the sliced leeks for about 1 minute until softened. You may use basil-infused olive oil for added flavor if preferred.
4
Add 3 cups of water and the instant vegetable stock powder (or your choice of stock) to the pot and bring to a boil.
5
Once boiling, stir in the butternut squash, celery, oats, herbes de Provence, and salt. Return to a boil, then reduce the heat to medium, cover, and let it simmer for about 15 minutes, or until the squash is tender.
6
Using an immersion blender, puree the soup until it reaches a smooth, creamy consistency. Alternatively, allow the soup to cool slightly and blend in batches using a standard blender.
7
Stir in sherry vinegar or balsamic vinegar to taste, adjusting the salt as needed. Heat the soup again if necessary.
8
Serve warm, garnished with snipped fresh chives or thinly sliced scallion tops.
Nutrition Information
1g
Fat
13.5g
Carbs
2.25g
Protein
2g
Fiber
1.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in this soup?
The main ingredient is 2 lbs of butternut squash, which is peeled, seeded, and cut into 1 1/2-inch chunks.
How many calories are in a serving of this butternut squash soup?
There are approximately 80 calories per serving.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it uses vegetable stock and plant-based ingredients.
What gives the soup its creamy texture without using dairy?
The creamy texture is achieved by blending cooked butternut squash with 1/3 cup of old fashioned oats.
How long does it take to simmer the soup?
The soup needs to simmer for about 15 minutes, or until the squash is tender.
What kind of oats are used in this recipe?
The recipe calls for 1/3 cup of uncooked old fashioned oats.
Can I substitute the sherry wine vinegar?
Yes, you can use balsamic vinegar as a substitute for sherry wine vinegar.
How many servings does this recipe yield?
This recipe yields 4 servings.
What herbs are used for the 'Herb-Infused' flavor?
The primary herbal flavor comes from 2 teaspoons of herbes de Provence.
How should the butternut squash be prepared?
The squash should be peeled, seeded, and cut into 1 1/2-inch chunks, resulting in about 5 cups.
Can I use regular vegetable stock instead of powder and water?
Yes, you can use 3 cups of regular vegetable stock in place of the water and stock powder.
What is the fat content per serving?
The fat content is very low, at approximately 1g per serving.
How much protein is in each serving?
Each serving contains about 2.25g of protein.
What are the recommended garnishes?
The soup is best served garnished with snipped fresh chives or thinly sliced scallion tops.
Is this soup considered healthy?
Yes, it is a nutritious, low-fat soup that offers a good balance of fiber and carbohydrates.
How should I blend the soup?
You can use an immersion blender directly in the pot, or a standard blender in batches once the soup has cooled slightly.
How much fiber is in a serving?
Each serving provides 2g of dietary fiber.
What is the total carbohydrate count per serving?
There are 13.5g of carbohydrates per serving.
How much salt is included in the recipe?
The recipe uses 1/2 teaspoon of salt, but it can be adjusted to your personal taste.
Can I sauté the leeks in oil instead of water?
Yes, you can use basil-infused olive oil for added flavor instead of water if preferred.
What size should the celery pieces be?
The celery ribs should be chopped into 2-inch pieces.
What is the total weight of the butternut squash needed?
You will need 2 lbs of butternut squash.
How many celery ribs are required?
The recipe requires 2 large celery ribs.
How many cups of thinly sliced leeks are used?
The recipe uses 1 1/2 cups of thinly sliced leeks.
Can I use scallions if I don't have chives?
Yes, thinly sliced scallion tops are a great alternative garnish.
When should the vinegar be added?
The vinegar should be stirred in after the soup has been pureed, just before serving.
Is this soup suitable for a main dish?
Yes, it can be served as a starter or enjoyed as a satisfying main dish.
What type of stock powder is recommended?
The recipe suggests 1 1/2 tablespoons of instant vegetable stock powder.
How much water is used for the soup base?
The soup base uses 3 cups of water.
What is the sugar content of this soup?
Each serving contains 1.5g of sugar.