Description
A comforting bowl of butternut squash soup, packed with vitamins and warm spices, perfect for chilly days.
Ingredients
- 1 butternut squash, peeled and cubed
- 1 head garlic, roasted
- 1 onion, chopped
- 2 carrots, chopped
- 4 cups vegetable broth
- 2 tsp olive oil
- 1 tsp ground cumin
- 1 tsp ground nutmeg
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrots, sautéing until they soften.
- Stir in the cubed butternut squash, roasted garlic, cumin, nutmeg, salt, and pepper, allowing the flavors to blend.
- Pour in the vegetable broth and bring everything to a boil.
- Once boiling, reduce the heat and let it simmer for about 20-25 minutes, or until the squash is tender.
- Use an immersion blender to puree the soup until it’s smooth and creamy.
- Taste the soup and adjust the seasoning as needed. Serve warm, garnished with fresh herbs if you wish!
Notes
Store leftovers in an airtight container for up to 5 days, or freeze for about 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American