Butternut Squash Soup
250kcal
Ingredients
- 1 medium butternut squash peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- Salt to taste
- Black pepper to taste
Equipment
- oven
- saucepan
- Immersion Blender
Method
- Preheat the oven to 400°F. Toss the cubed butternut squash with olive oil on a baking sheet, spreading it out in an even layer. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized.
- While the squash roasts, heat a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
- Add the roasted butternut squash, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
- Stir in the heavy cream and season with salt and pepper to taste. Warm the soup gently for 2-3 minutes, stirring occasionally, until heated through. Serve warm.
Nutrition
Calories250kcalCarbohydrates30gProtein5gFat12gSaturated Fat7gPolyunsaturated Fat0.5gMonounsaturated Fat4.5gCholesterol40mgSodium400mgPotassium600mgFiber4gSugar6gVitamin A400IUVitamin C10mgCalcium50mgIron1mg