Description
A warm, comforting butternut squash soup with a silky texture and sweet flavor, perfect for any chilly day.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: cream or coconut milk for garnish
- Optional: spices like nutmeg or cinnamon
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
- Add the cubed butternut squash and vegetable broth to the pot. Stir everything together and bring it to a boil.
- Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the squash is tender when pierced with a fork.
- Use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly before blending to avoid splattering. Season with salt, pepper, and any optional spices. Serve warm, garnished with a swirl of cream or coconut milk.
Notes
Pairs well with crusty bread or fresh garden salad. Can be stored in the refrigerator for up to 3 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg