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Organic Butternut Squash Soup

Yields6 Servings

 3 tbsp Wegmans Organic Salted Butter
 1 organic onion, peeled, 1/4-inch dice (about 1 1/2 cups)
 4 Wegmans Organic Carrots, peeled, 1/4-inch dice (about 3 cups)
 1 pkg (20 oz) Wegmans Organic Cleaned & Cut Butternut Squash
 1 container (32 oz) Wegmans Organic Vegetable Broth
 ½ tbsp Better Than Bouillon Organic Vegetable Base
 Salt and pepper to taste
1

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.

2

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.

3

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

Nutrition Facts

6 servings

Serving size

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.