Description
A warm and creamy butternut squash soup featuring roasted garlic and fragrant spices, perfect for chilly evenings.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 4 cloves roasted garlic
- 1 onion, chopped
- 2 carrots, diced
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and diced carrots; sauté until softened.
- Stir in the cubed butternut squash, roasted garlic, cumin, cinnamon, and nutmeg.
- Pour in the broth and bring the mixture to a boil.
- Reduce the heat and let it simmer until the squash is tender, about 20 minutes.
- Use an immersion blender to purée the soup until smooth.
- Season with salt and pepper to taste.
- Serve warm or let cool to store in the freezer for later enjoyment.
Notes
For extra flavor, roast garlic ahead of time and top the soup with fresh herbs or a swirl of cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg