Description
A warm and comforting healthy butternut squash soup packed with vitamins A and C, perfect for chilly evenings.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, roasted
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional toppings: pumpkin seeds, cream, or herbs
Instructions
- In a large pot, heat the olive oil over medium heat and add the chopped onion. Sauté until the onion becomes translucent, about 5 minutes.
- Add the cubed butternut squash, roasted garlic, cumin, cinnamon, and nutmeg to the pot. Stir well to combine.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer until the squash is tender, about 20 minutes.
- Using an immersion blender, puree the soup until it’s smooth and creamy.
- Taste and season with salt and pepper as needed.
- Serve warm, garnished with your choice of optional toppings like pumpkin seeds or a drizzle of cream.
Notes
For added richness, consider blending in a splash of coconut milk or heavy cream after pureeing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American