Wegmans Butternut Squash Soup

butternut squash

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes are nutritious; carrots are budget-friendly.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is healthier; water is the most economical.

Chop celery, onions, and leeks to create a mirepoix.

Heat 1 tablespoon of olive oil in a soup pot over medium heat.

Add 8 ounces of chopped onions, 4 ounces of thinly sliced celery, 4 ounces of thinly sliced leeks (white part only), and minced garlic to the pot.

Add 2 bay leaves and season with salt and pepper.

Sauté the mixture for about 10 minutes until the vegetables are wilted but not browned.

Add the butternut squash, cut into 1-inch dice, to the pot.

Pour in 2 containers of vegetable culinary stock and bring to a simmer.

Cover the pot partially and reduce the temperature to low, letting it simmer gently for about 25 minutes until the vegetables are tender.

Turn off the heat and remove the bay leaves from the pot.

Add 2 tablespoons of maple syrup to the mixture, adjusting to taste.

Blend the mixture using an immersion blender until smooth, or transfer to a blender in batches to purée.

Ladle the soup into bowls and garnish with a drizzle of pumpkin seed oil and toasted pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary