Description
A warm and comforting butternut squash soup that’s quick to make and packed with nutrients.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: cream or coconut milk for serving
Instructions
- In a pot, heat olive oil over medium heat.
- Add onion and garlic; sauté until soft.
- Stir in the diced butternut squash and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer until the squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper.
- Serve hot with a drizzle of cream or coconut milk if desired.
Notes
Store any leftover soup in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American