Description
A creamy and comforting butternut squash soup with simple ingredients and easy preparation.
Ingredients
Scale
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/2 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until soft, about 5 minutes.
- Add minced garlic and cook for 1 minute.
- Add cubed butternut squash, vegetable broth, salt, pepper, and nutmeg.
- Bring to a boil, then reduce heat and simmer for 20 minutes or until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream if desired and serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Freeze for longer storage.
- Garnish with roasted pumpkin seeds or fresh herbs.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
Keywords: butternut squash soup, easy soup recipe, vegetarian soup, creamy soup