Description
A comforting, creamy butternut squash soup perfect for fall and winter, packed with vitamins A and C.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- Salt and pepper to taste
- Olive oil
- 1/2 cup heavy cream (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, cooking until softened.
- Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20-25 minutes.
- Use an immersion blender to puree the soup until smooth. You can also carefully transfer the mixture in batches to a blender.
- Stir in ground cinnamon, salt, and pepper to taste. If using, add heavy cream for a richer texture.
- Serve warm.
Notes
For a thinner soup, add more vegetable broth when blending. Feel free to experiment with other spices like nutmeg or ginger. For a vegan version, substitute heavy cream with coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 20mg