Description
A warm and comforting dish perfect for chilly days, packed with nutrients and easy to make.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: cream or coconut milk for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until softened.
- Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
- Season with salt and pepper to taste. If desired, stir in cream or coconut milk for added richness.
- Serve hot, garnished with a swirl of cream or a sprinkle of herbs.
Notes
To store leftover soup, let it cool and transfer to an airtight container. Refrigerate for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American