Ace Blender - Butternut Squash Soup
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recipe by Instant Brands Collection
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- Total Time
- 38mins
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- Serves
- 4
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- Calories
- 254
Fresh butternut squash should be peeled and seeded. A 2 1/2 lbs squash should yield the 24 ounces needed in this recipe. For easier prep, cubed butternut squash is often sold pre-chopped in the refrigerated case of the produce section. Frozen squash can also be used. Pumpkin Soup Variation: To make a creamy pumpkin soup, fresh chopped pumpkin can be substituted for the squash. 15 ounce ( 1 can ) of pure pumpkin can also be substituted. Also try substituting 1/4 teaspoon of pumpkin pie spice in place of the nutmeg.
Inspired by: https://recipes.instantpot.com/recipe/ace-blender-butternut-squash-soup/recipe updated Jun 23, 2021
Ingredients
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- Butternut squash
- 680 g
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- Chicken stock
- 540 ml
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- Yellow onion
- ¼
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- Dark brown sugar
- 1 tablespoon
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- Dried thyme
- ¼ teaspoon
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- Nutmeg
- ¼ teaspoon
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- Fresh sage
- 3
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- Butter
- 2 tablespoons
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- Salt
- as needed
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- Black pepper
- as needed
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- Sour cream
- as needed
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- Pumpkin seeds
- as needed
Tools
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Ace Nova Blender
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Ace blender jug
Step preview
- Add butternut squash, chicken stock, yellow onion, dark brown sugar, dried thyme and nutmeg to the Ace blender jug
- Close and lock lid
- Select "Soup ••" program
- Stir fresh sage and butter into the Ace blender jug
- Season with salt and black pepper
- Serve
- Top with sour cream
- Sprinkle with pumpkin seeds