Description
This recipe is perfect for fall. It’s warm, comforting, and full of seasonal flavors.
Ingredients
Scale
- 2 cups of diced butternut squash
- 1 cup of chopped onions
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of ground cinnamon
- Salt to taste
- Pepper to taste
- 1 tablespoon of olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic. Sauté until the onions are translucent.
- Add diced butternut squash and stir for a few minutes.
- Pour in the vegetable broth.
- Add ground cinnamon, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the soup until smooth, using an immersion blender or a regular blender.
- Serve hot with a sprinkle of cinnamon on top.
Notes
- Make sure to peel the squash before dicing.
- For a creamier texture, add a splash of coconut milk before blending.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: fall recipes, butternut squash soup