Recipes > Savory Squash Soup FOK

This dairy-free soup is nourishing, delicious, and surprisingly creamy. Perfect on that cold day.
Darshana Thacker
- Serves: serves 4
- Active Time: 10 mins
- Total Time: 30 mins
- Views: 2,326
- Success Rating: 100% (?)
Steps
Step 1: Making the Soup

- 2 1⁄2 cups butternut squash, peeled, halved, seeded, and diced (from about 1 medium)
- 1 lg russet potato, diced (about 1 cup)
- 1 med yellow onion, peeled and chopped (about 1⁄2 cup)
- 1 clove garlic, peeled and chopped
- 1⁄4 tsp dried Italian herb mix, or a pinch each of oregano, basil, rosemary, and thyme
- freshly ground black pepper, to taste
- 1⁄4 cup green peas
- 1⁄4 tsp fresh lime juice
- 1 tbsp parsley, finely chopped
Method
Bring 3 cups of water to boil in a large pot over high heat. Add the squash, potato, onion, garlic, herb mix, and pepper. Reduce the heat to medium and cook, covered, for 15-20 minutes, or until the vegetables are tender.
Puree the soup using an immersion blender or transfer to a blender with a tight-fitting lid, covered with a towel. Return the soup to the pot and add the green peas and lime juice. Cook for an additional 5 to 7 minutes, or until the peas are tender. Serve hot, garnished with the parsley.
3 Comments
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I loved the bite of the green peas next to the creamy soup.They also look beautiful.
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This was not savory to me. Perhaps it needed more that a quarter tsp of Italian spices. I feel it would have been more flavorful using stock versus water. The soup had a more pronounced russet potato taste than butternut squash. It was quick and easy to make but lacking a lot of flavor. I made no alterations to the recipe.
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What is 2 1/2 cups butternut squash in weight?
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