Description
A creamy and comforting butternut squash soup that is perfect for fall.
Ingredients
Scale
- 1 butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 cup heavy cream
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent.
- Add the carrots and garlic, and cook for a few more minutes.
- Add the butternut squash, vegetable broth, salt, pepper, and nutmeg. Bring to a boil.
- Reduce heat and simmer until the squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth. Stir in the heavy cream.
- Serve hot, garnished with a sprinkle of nutmeg if desired.
Notes
- This soup can be made ahead and stored in the refrigerator for up to a week.
- It’s also great for freezing. Just thaw and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 3 grams
- Cholesterol: 45 milligrams