Butternut Squash Soup

Name: Butternut Squash Soup (Standard)
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 Butternut Squash-medium, peeled, seeded, and cubed; 1 Onion-yellow, chopped; 2 Garlic-cloves, minced; 2 Carrots-medium, chopped; 4 Vegetable Broth; 1/2 Heavy Cream; 1/2 Ground Cinnamon; 1/4 Ground Nutmeg; 1 Salt; 1/2 Black Pepper

⏱45 min

👥6

🔥220 cal

Easy

🍽️American

A comforting and easy-to-make butternut squash soup, perfect for a cozy night in.

1 Butternut Squash-medium, peeled, seeded, and cubed

1 Onion-yellow, chopped

2 Garlic-cloves, minced

2 Carrots-medium, chopped

4 Vegetable Broth

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(0 reviews)

⏱45 min

👥6

🔥220 cal

Easy

🍽️American

A comforting and easy-to-make butternut squash soup, perfect for a cozy night in.

#Soup #Fall #Vegetarian

Instructions

In a large pot or Dutch oven, combine the Vegetables and sauté over medium heat for about 5-7 minutes, until slightly softened.
Add the Vegetable Broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the butternut squash is tender.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.
Return the blended soup to the pot. Stir in the Heavy Cream, Cinnamon, Nutmeg, Salt, and Pepper. Heat through, but do not boil.
Serve hot and garnish as desired.

Ingredients

1 900 g Butternut Squash-medium, peeled, seeded, and cubed
1 120 g Onion-yellow, chopped
2 4 g Garlic-cloves, minced
2 280 g Carrots-medium, chopped
4 950 mL Vegetable Broth
1/2 120 mL Heavy Cream
1/2 3 g Ground Cinnamon
1/4 1.5 g Ground Nutmeg
1 6 g Salt
1/2 3 g Black Pepper

Equipment

Large pot or Dutch oven
Blender or immersion blender

Instructions

In a large pot or Dutch oven, combine the Vegetables and sauté over medium heat for about 5-7 minutes, until slightly softened.
Add the Vegetable Broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the butternut squash is tender.
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Be cautious when blending hot liquids.
Return the blended soup to the pot. Stir in the Heavy Cream, Cinnamon, Nutmeg, Salt, and Pepper. Heat through, but do not boil.
Serve hot and garnish as desired.

Nutrition per serving

Calories 220

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Butternut Squash Soup

Butternut Squash Soup

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