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Keep cozy this autumn with our Butternut Squash Soup recipe. Combine the caramelize butternut squash with simmered onions, broth, and spices then pureed to perfection to warm up even the chillest of fall days.
2 tablespoons butter, at room temperature
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
Kosher salt and freshly ground black pepper
Chef's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.