How To Make Butternut Squash Soup II
Creamy and comforting, this butternut squash soup is the perfect fall dish.
Preparation: 20 minutes
Cooking: 40 minutes
Total: 60 minutes
Serves:
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups chicken or vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
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In a large pot, heat olive oil over medium heat. Add onion and garlic, and cook until softened.
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Add butternut squash, chicken or vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 30 minutes.
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Using an immersion blender or transferring the mixture to a blender, puree the soup until smooth.
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Stir in heavy cream and season with salt and pepper to taste.
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Serve hot and enjoy!
Nutrition
- Calories : 236kcal
- Total Fat : 18g
- Saturated Fat : 7g
- Cholesterol : 41mg
- Sodium : 307mg
- Total Carbohydrates : 19g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 3g
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