Melt butter in stockpot on LOW. Add onions; cook, stirring occasionally, about 5 min, until soft but not browned. Add carrots; cook, stirring occasionally, about 5 min.
Increase heat to HIGH. Add butternut squash and broth; bring to boil, about 7 min. Reduce heat to MED-HIGH. Simmer, about 30 min, until squash is tender. Add bouillon base; stir to dissolve.
Remove from heat; cool slightly. Add mixture to blender in two batches; puree until smooth. Season with salt and pepper.
Chef tips: Garnish with Wegmans Pumpkin Seed Oil and toasted pumpkin seeds. Butter can be substituted with 2 Tbsp olive oil
6 servings
1 cup
- Amount per serving
- Calories160
- % Daily Value *
- Total Fat 5g7%
- Saturated Fat 4g20%
- Cholesterol 15mg5%
- Sodium 320mg14%
- Total Carbohydrate 17g7%
- Dietary Fiber 4g15%
- Total Sugars 0g
- Protein 2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Melt butter in stockpot on LOW. Add onions; cook, stirring occasionally, about 5 min, until soft but not browned. Add carrots; cook, stirring occasionally, about 5 min.
Increase heat to HIGH. Add butternut squash and broth; bring to boil, about 7 min. Reduce heat to MED-HIGH. Simmer, about 30 min, until squash is tender. Add bouillon base; stir to dissolve.
Remove from heat; cool slightly. Add mixture to blender in two batches; puree until smooth. Season with salt and pepper.
Chef tips: Garnish with Wegmans Pumpkin Seed Oil and toasted pumpkin seeds. Butter can be substituted with 2 Tbsp olive oil
