Get the Recipe: Butternut Squash Soup
Enjoy a bowl of creamy Butternut Squash Soup! This easy soup is packed with vegetables and is ready in no time!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow or white onion, diced small
- 4 garlic cloves, minced
- 1 medium butternut squash, peeled and cut into small cubes (Approx. 3 pound squash)
- 1 large russet or idaho potato, peeled and cut into small cubes
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
- 1 cup heavy cream
Instructions
- In a large pot or dutch oven, heat olive oil over medium-low heat.
- Add chopped onion and saute for 7-8 minutes until softened and translucent. Add the garlic and cook 1-2 minutes until fragrant.
- Add the butternut squash, potato, salt and vegetable broth.
- Bring to a boil over high heat, then reduce to medium and simmer partially covered for 30 minutes.
- Turn off the heat and stir in the heavy cream.
- Allow to cool for 10 minutes, then use an immersion blender and blend until smooth.
- Taste and adjust salt and pepper if needed.
- Serve with a drizzle of heavy cream, toasted nuts or seeds, and chopped parsley.
Serving: 1 1/4 cup, Calories: 181kcal, Carbohydrates: 17.7g, Protein: 3g, Fat: 12g, Cholesterol: 22mg, Sodium: 217mg, Fiber: 1.8g, Sugar: 2.6g
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