Butternut Squash Soup
This creamy butternut squash soup is a warming, nutritious delight that is easy to prepare and perfect for any occasion.
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed Choose a squash with smooth, firm skin.
- 1 large onion, chopped
- 4 cloves garlic, roasted Roasting mellows the flavor.
- 4 cups vegetable broth Chicken broth can be used for non-vegetarian option.
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until it’s softened and fragrant.
- Toss in the cubed butternut squash, roasted garlic, and your selected spices. Stir well to combine the flavors.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup until it’s completely smooth.
- Taste and season with salt and pepper as desired. Serve warm, garnished with a drizzle of olive oil.
Notes
Feel free to garnish with pumpkin seeds or yogurt. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.