Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 4 cloves roasted garlic
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion, sauté until translucent, about 4-5 minutes.
- Stir in roasted garlic, cumin, and nutmeg, cooking for another minute until fragrant.
- Incorporate the cubed butternut squash and pour in the vegetable broth.
- Bring the mixture to a boil, then reduce the heat and simmer until the squash is tender, roughly 20-25 minutes.
- Blend the soup until smooth using an immersion blender or in batches with a standard blender.
- Season with salt and pepper to taste, then garnish with fresh herbs if desired.
- Serve warm or cool down and store in the freezer for later enjoyment.
Notes
This soup tastes even better the next day as the flavors meld together. Feel free to add other vegetables like carrots or sweet potatoes for added nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg