Butternut Squash Soup
This velvety soup is a perfect fall dish, with its rich, comforting flavors that warm you from the inside out.
Equipment
- Blender
- Soup Pot
Ingredients
- 1 medium butternut squash peeled and cubed
- 1 tbsp olive oil
- 1 onion chopped
- 3 cups vegetable broth
- 1/2 tsp ground nutmeg
- 1/4 cup cream optional
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the onion and sauté until softened, about 5 minutes.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the squash is tender.
- Puree the soup using a blender or immersion blender until smooth. Stir in the nutmeg and cream (if using).
- Serve hot, garnished with additional cream or roasted pumpkin seeds if desired.
Notes
This soup can be stored in the fridge for up to 3 days or frozen for later use. It's perfect for meal prep!
Nutrition
Calories: 180kcalCarbohydrates: 35gProtein: 3gFat: 5gSaturated Fat: 1gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 12gVitamin A: 7000IUVitamin C: 30mgCalcium: 60mgIron: 2mg
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