Butternut Squash Soup Recipe

Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2 TBS extra virgin olive oil, or butter; 1-2 medium onion, diced; 3-4 cloves garlic, crushed and minced; 2-3 tsp. ground cumin; 2 pounds butternut squash, peeled and diced; 2-3 cups vegetable stock; 1 tsp. salt; 1/4 tsp. freshly ground pepper; *optional garnish: chopped parsley, cilantro or toasted pecans or sunflower seeds.; **If the squash was not sweet enough you can add a little brown sugar or maple syrup

Servings: persons

1-2 TBS extra virgin olive oil, or butter
1-2 medium onion, diced
3-4 cloves garlic, crushed and minced
2-3 tsp. ground cumin
2 pounds butternut squash, peeled and diced
2-3 cups vegetable stock
1 tsp. salt
1/4 tsp. freshly ground pepper
*optional garnish: chopped parsley, cilantro or toasted pecans or sunflower seeds.
**If the squash was not sweet enough you can add a little brown sugar or maple syrup

1
1. Heat the olive oil in a pot large enough to hold all the ingredients. Add the onion and saute over medium heat until the translucent. Add the garlic and saute until soft, but not brown.
2
2. Stir in the cumin and cook for two or three minutes. Add the squash and stir to coat each piece with the onion garlic mixture.
3
3. Pour in the stock being sure there is enough to cover the squash. Bring to a boil, turn down the heat and let it simmer for 30-40 minutes, or until the squash is very soft.
4
4. Puree the mixture using a blender or food processor. Thin the soup if desired, with more stock.
5
5. Garnish with chopped parsley, cilantro, toasted pecans or sunflower seeds.

2160

kcal

Calories

220

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-2 TBS extra virgin olive oil, or butter, 1-2 medium onion, diced, 3-4 cloves garlic, crushed and minced, 2-3 tsp. ground cumin, and more.

Yes, Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup

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