Description
A quick and easy recipe for homemade butternut squash soup that can be prepared in minutes.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon olive oil
- Salt and pepper to taste
- Optional: cream for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sauté until translucent.
- Add cubed butternut squash and vegetable broth.
- Bring to a boil, then reduce heat and simmer until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with cream if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg