Description
A comforting butternut squash soup that encapsulates warmth with vibrant flavors and aromatic spices, perfect for chilly evenings.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 4 cloves of garlic, roasted
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil
- Optional toppings: pumpkin seeds, parsley
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
- Stir in the roasted garlic, ground cumin, and ginger, cooking for an additional minute until fragrant.
- Add the cubed butternut squash along with the vegetable broth to the pot. Bring the mixture to a boil, then reduce it to a gentle simmer.
- Allow the soup to simmer for 20-25 minutes, or until the squash is tender enough to pierce easily with a fork.
- Use an immersion blender to puree the soup until smooth and creamy. Adjust consistency with additional vegetable broth if necessary.
- Season your cozy butternut squash soup with salt and pepper to taste.
- Serve warm and garnish with your choice of pumpkin seeds or chopped parsley for an added crunch.
Notes
For a deeper flavor, roast the garlic a little longer until caramelized. This soup freezes beautifully; portion it out and keep for up to three months.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Blending
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg