Description
A creamy and rich butternut squash soup that’s perfect for chilly days and packed with nutrients.
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 toppings: cream or yogurt, croutons, pumpkin seeds
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
- Add the cubed butternut squash and pour in the vegetable broth. Stir everything well to combine. Bring the mixture to a boil.
- Once boiling, reduce the heat and let the soup simmer for about 20 to 30 minutes, or until the butternut squash is fork-tender.
- Using an immersion blender, purée the soup until smooth. Season with salt and pepper to taste. Serve hot, garnished as desired.
Notes
For extra flavor, consider roasting the butternut squash before adding it to the soup. Add spices like nutmeg or cayenne for a kick.
- Prep Time: 15
- Cook Time: 30
- Category: Soups
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg