Description
A cozy and simple recipe for homemade butternut squash soup that transforms awkward squash into a hearty delight.
Ingredients
Scale
- 1 medium butternut squash (peeled, seeds out, chopped)
- 1 yellow onion (chopped)
- 3 cups chicken broth or veggie broth
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- Optional: a pinch of nutmeg or a splash of cream
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and a pinch of salt, and cook until they soften.
- Add minced garlic and cook for 1 minute, stirring to avoid burning.
- Add the chopped butternut squash and stir until it starts to soften.
- Pour in the broth and bring the mixture to a simmer. Cook for about 20 minutes, or until the squash is soft.
- Use a blender or an immersion blender to blend the soup until smooth. Be cautious of the hot liquid.
- Taste and adjust with salt, pepper, and optional nutmeg or cream.
Notes
For extra flavor, you can roast the butternut squash before adding it to the soup. Feel free to experiment with adding sweet potatoes or a tart apple for a twist.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg