3.666665
12 ratings

Creamy Butternut Squash Soup

Sylvia McArdle & Stephanie Hannus

Even Downton Abbey has its cold, damp evenings, and with such a large house one is sure to catch the shivers now and then. Fortunately, this thick and creamy soup is sure to warm up the most frigid of guests! Perhaps Daisy, after witnessing the dead body of Pamuk, would see if there were any leftovers of this soup available to warm her chilled spirits.

Notes

The Unofficial Downton Abbey Cookbook (F+W Media, September 2012) By Emily Ansara Baines

Ingredients

  • 2 Tablespoons unsalted butter
  • 1 clove garlic, minced
  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 1 celery stick, chopped
  • 2 medium sweet potatoes, cubed
  • 1 medium butternut squash, peeled, seeded, and cubed
  • One 32-ounce container chicken stock
  • 1 Teaspoon curry powder
  • 1/2 Teaspoon nutmeg
  • 1/2 Cup sour cream
  • Kosher salt and freshly ground black pepper, to taste

Directions

Melt the butter in a large pot over medium heat. Add the garlic, onions, carrots, celery, sweet potatoes, and squash. Cook for 8-10 minutes or until lightly browned. Pour in enough chicken stock to fully cover the vegetables. Bring mixture to a boil, then reduce the heat to low. Cover the pot and let simmer for 45 minutes or until all of the vegetables are tender. Stir in the curry powder and nutmeg.

Using an immersion blender, blend the soup until smooth. Stir in sour cream, then salt and pepper to taste.

Nutritional Facts
Servings4
Calories Per Serving345
Total Fat15g23%
Sugar14gN/A
Saturated8g39%
Cholesterol37mg12%
Protein10g20%
Carbs47g16%
Vitamin A1485µg100%
Vitamin B60.6mg30.7%
Vitamin C35mg58%
Vitamin D0.2µg0.1%
Vitamin E3mg14%
Vitamin K14µg18%
Calcium159mg16%
Fiber7g29%
Folate (food)75µgN/A
Folate equivalent (total)75µg19%
Iron2mg13%
Magnesium86mg21%
Monounsaturated4gN/A
Niacin (B3)6mg30%
Phosphorus203mg29%
Polyunsaturated1gN/A
Potassium1175mg34%
Riboflavin (B2)0.4mg20.7%
Sodium1282mg53%
Thiamin (B1)0.3mg21.2%
Trans0.2gN/A
Zinc1mg7%