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Wegmans Butternut Squash Soup

Wegmans Chef Nella Neeck shows you this creamy-texture soup that's a tasty way to enjoy your veggies. Pair it with pumpkin seed oil and toasted pumpin seeds for an even richer taste. This is the perfect fall-winter time soup that is very easy to make, using an immersion blender. This recipe makes a large amount which provides plenty to freeze soup for another meal. You can top it with croutons if you don't have pumpkin seeds.
  Olive oil 1 Tablespoon (Wegmans)
  Onions 8 Ounce, chopped (Food You Feel Good About Cleaned Cut Chopped)
  Leeks 4 Ounce, thinly sliced (Food You Feel Good About Cleaned Cut)
  Celery 4 Ounce, thinly sliced (Food You Feel Good About Cleaned Cut)
  Garlic 1 Tablespoon, finely chopped (Food You Feel Good About Peeled)
  Bay leaves 2
  Salt 2 Teaspoon
  Cracked black pepper To Taste
  Butternut squash 3 Pound, diced (2 pkgs (20 oz each) Food You Feel Good About Cleaned Cut Butternut Squash)
  Vegetable stock 2 Carton (2 l) (Food You Feel Good About Vegetable Culinary Stock)
  Maple syrup 2 Tablespoon (Food You Feel Good About Organic Grade A Dark Amber Maple Syrup)
  Pumpkin seed oil 2 Tablespoon
  Pumpkin seeds 1 Cup (16 tbs), toasted

1. Heat olive oil in stockpot on medium. Add onions, leeks, celery, garlic, and bay leaves and season with 2 tsp salt and pepper to taste.
2. Cook, stirring, 10 minutes until veggies are softened but not browned.
3. Add squash and stock. Increase heat to medium-high and bring to a simmer. Cover with a vented lid and reduce heat to low. Simmer 20-25 minutes.
4. Turn off heat. Remove bay leaves and stir in maple syrup.
5. Working in batches, add soup to blender. Puree until smooth and pour pureed soup into another pot.
6. Taste the pureed soup and adjust seasonings.

7.Ladle the soup into warmed serving bowls. Garnish each serving with 1 tsp pumpkin seeds and a drizzle of pumpkin seed oil. You can also serve it with croutons.

For greater convenience, soup can be pureed in stockpot with stick blender.
To make toasted pumpkin seeds, toss them with curry salt, and olive oil in a bowl. Spread in an even single layer on sheet pan. Roast for 7-9 minutes in the oven at about 400 degree F, until toasted; watch carefully so as not to burn. Let cool before using. Store extra seeds in airtight container.

Recipe Summary

Difficulty Level: 
Cook Time: 
40 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 163 Calories from Fat 52

% Daily Value*

Total Fat 6 g9.1%

Saturated Fat 1.1 g5.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 653.7 mg27.2%

Total Carbohydrates 26 g8.7%

Dietary Fiber 4 g15.9%

Sugars 5.3 g

Protein 4 g7.3%

Vitamin A 245.5% Vitamin C 45.3%

Calcium 8% Iron 8.7%

*Based on a 2000 Calorie diet

Wegmans Butternut Squash Soup Recipe Video