Butternut Squash Soup

This butternut squash soup is velvety, naturally creamy, and made in one pot with warm fall spices. No heavy cream needed for the coziest bowl.

Course Soup

Cuisine American

Keyword Butternut Squash Soup

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 156kcal

2 Tablespoons vegetable oil
4 cups butternut squash cut into medium chunks
2 medium potatos medium diced
1 medium carrot medium diced
1 medium onion small diced
2 ½ cup chicken or vegetable broth
½ of lemon squeezed juice
2 garlic cloves minced
½ teaspoon cinnamon
½ teaspoon ground nutmeg
Salt and pepper to taste
For garnish: Parsley toasted pumpkin seeds, pumpkin seed oil or balsamic, sour cream

Warm up vegetable oil in a medium or large pot over medium heat and add potatoes, onion, carrot, butternut squash.
Stir for 3-5 minutes and add the vegetable or chicken broth.
Simmer the vegetables until they become soft, about 20 to 30 minutes.
When done, add lemon juice, season with salt, pepper, cinnamon and nutmeg.
With an immersion blender, blend the vegetables until creamy. You can also use a regular blender for this, you may need to blend in batches.
Serve while warm with your choice of toppings.

This recipe can be doubled for saving for later or serving more people.
You can blend this with either an immersion blender or a stand up blender.
There are various toppings and garnishes that go great with this recipe, see my tips above for some ideas.
This can be frozen, again see above on how to do that.