Creamy Butternut Squash Soup

Staff Writer
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.

4
Servings
345
Calories Per Serving
Deliver Ingredients

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.

Butternut Squash Soup Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Butternut Squash Soup Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.

Nutritional Facts

Total Fat
15g
23%
Sugar
14g
N/A
Saturated Fat
8g
39%
Cholesterol
37mg
12%
Protein
10g
20%
Carbs
47g
16%
Vitamin A
1485µg
100%
Vitamin B6
0.6mg
30.7%
Vitamin C
35mg
58%
Vitamin D
0.2µg
0.1%
Vitamin E
3mg
14%
Vitamin K
14µg
18%
Calcium
159mg
16%
Fiber
7g
29%
Folate (food)
75µg
N/A
Folate equivalent (total)
75µg
19%
Iron
2mg
13%
Magnesium
86mg
21%
Monounsaturated
4g
N/A
Niacin (B3)
6mg
30%
Phosphorus
203mg
29%
Polyunsaturated
1g
N/A
Potassium
1175mg
34%
Riboflavin (B2)
0.4mg
20.7%
Sodium
1282mg
53%
Thiamin (B1)
0.3mg
21.2%
Trans
0.2g
N/A
Zinc
1mg
7%