Description
A creamy, flavorful soup perfect for chilly evenings, packed with nutrition and easy to prepare.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion and minced garlic until the onion is translucent (3-5 minutes).
- Add the cubed butternut squash and cook for a few minutes.
- Pour in the broth and bring the mixture to a boil. Then reduce the heat and simmer until the squash is tender (15-20 minutes).
- Puree the soup with an immersion blender or in a traditional blender until smooth. Stir in the heavy cream or coconut milk, season, and heat through before serving warm.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months. Avoid adding cream before freezing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg