Description
A warm and comforting soup made with creamy butternut squash and sweet caramelized onions, perfect for chilly days.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced onions and cook until caramelized, about 15-20 minutes.
- Add cubed butternut squash and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh thyme.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Adjust seasoning according to taste.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg