Butternut Squash Soup Recipe
This Butternut Squash Soup recipe is the perfect way to warm up for Fall. Packed with vegetables and topped with roasted pumpkin seeds.
Servings: 8
Calories: 99kcal
Ingredients
- 1 tablespoon Olive oil
- 1 Tbsp chopped garlic, or to taste
- 1 cup white onion, chopped
- 1 medium Butternut Squash, peeled and cubed (about 4 cups)
- 1 cup carrots, chopped into 1" pieces
- 1 cup apple, peeled, cored and cut into 1" pieces
- 2 cups vegetable stock, Or chicken stock
- 2 teaspoon dried thyme
- 1 teaspoon salt
- 1 tsp freshly ground pepper
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne, or to taste
Garnish Options
- 2 tablespoon cream, half & half or coconut milk
- 2 tablespoon roasted pumpkin seeds
- 2 tablespoon dried cranberries or cherries
- 2 tablespoon Proscuitto or bacon cooked crisp and crumbled
- 4 tablespoon Roasted Chickpeas
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering. Add onions and garlic. Saute for one minute, stirring constantly to make sure garlic doesn't burn.
- Add butternut squash, carrots, and apples and saute briefly.Add vegetable stock, herbs, salt, and pepper. Stir to combine. If needed, add additional liquid (water or stock).
- Bring to a simmer, reduce heat to medium-low and cover. Cook until vegetables are softened, about 25 minutes.
- Using an immersion blender, puree until completely smooth. Alternately, puree in 2 batches in a blender. If using a blender be very careful blending the hot liquid, and don't overfill with hot soup.
- Taste and adjust seasonings, if needed. Add any garnishes and serve.
Notes
This soup freezes for up to 3 months
To try our Roasted Chickpeas Recipe click HERE
Nutrition
Calories: 99kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 547mg | Potassium: 453mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12823IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 1mg