Butternut Squash Soup with Blue Cheese

Sauté butternut squash, aromatics, and tomato in stock, then blend with blue cheese for a creamy, flavorful vegetarian soup.

Vegetarian Healthy Soup Quick Butternut Squash

Estimated Nutrition

Calories

542.5

kcal / serving

542.5 kcal total

Carbs

31.4g

per serving

31.4 g total

Fat

42.8g

per serving

42.8 g total

Protein

11.2g

per serving

11.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Blue Cheese

Liquids

290

Vegetable Stock

NutsSeeds

clove

Garlic

finely chopped

OilsFats

Vegetable Oil

Vegetables

0.25

piece

Butternut Squash

peeled and cut into cubes

0.5

piece

Shallot

finely chopped

piece

Tomato

finely chopped

Method

Heat the vegetable oil in a saucepan.

Sauté the butternut squash cubes for 2 to 3 minutes over low to medium heat.

Add the finely chopped garlic and shallot and cook for one additional minute.

Pour in 290ml of vegetable stock and the chopped tomato.

Bring the liquid to a boil then simmer for 8 to 10 minutes until the squash is soft.

Add the blue cheese and blend the mixture until smooth using a hand blender.

Pass the soup through a sieve and serve in bowls.