By Recipe Team on October 22, 2024
As the weather cools down and the air becomes crisp, nothing sounds cozier than warm soup!
Get in the mood for fall with our 10-ingredient butternut squash soup recipe. Packed full of fiber, vitamins and antioxidants, this sweet and savory soup is nutritious and satisfying! Enjoy it as an appetizer, or a meal paired with bread and a salad.
This recipe was created by Carilion Community Health and Outreach.
Ingredients:
2 tablespoons olive oil
1 large yellow onion, chopped
1 butternut squash, peeled, seeded and cubed
1 medium carrot, chopped
2 – 3 garlic cloves, chopped
4 cups vegetable broth
1 teaspoon cumin
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon thyme
Salt and pepper to taste
Optional: pumpkin seeds, croutons or spices for garnish
Preparation:
- Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 – 8 minutes.
- Add the butternut squash and carrot. Cook and stir occasionally until they begin to soften, about 8 – 10 minutes.
- Add the garlic, cumin, cinnamon, nutmeg and thyme. Stir and cook for about 1 minute.
- Add the broth. Bring to a boil and cover pot with lid.
- Lower the heat and bring down to a simmer. Cook 20 – 30 minutes, until the butternut squash and carrot are tender.
- Slowly pour soup into a blender. Blend soup until smooth, adding more broth if necessary.
- Serve in bowls, garnish as desired and enjoy!
Prep time: 20 minutes
Difficulty: Moderate
Cook time: 50 minutes
Serves: 4
