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butternut-squash-soup-recipe

Butternut Squash Soup Recipe

A warm, creamy soup perfect for fall.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 large butternut squash peeled, seeded, and cubed
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • to taste salt
  • to taste pepper

Instructions 

  1. 1. In a large pot, heat some oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  2. 2. Add the minced garlic and cook for another minute.
  3. 3. Add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the squash is tender.
  4. 4. Use a blender to puree the soup until smooth. Return the soup to the pot.
  5. 5. Stir in the heavy cream and season with salt and pepper to taste. Heat through, but do not boil.
  6. 6. Serve hot and enjoy!

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 2mg

Keywords

Butternut Squash, Fall, Soup
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