Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
- Add diced butternut squash, vegetable broth, cumin, and nutmeg. Bring to a boil, then reduce heat and simmer until squash is tender, about 20 minutes.
- Using an immersion blender, carefully blend the soup until smooth. Season with salt and pepper to taste.
- Serve hot, optionally garnished with a drizzle of olive oil or fresh herbs.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- It freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 100
- Sugar: 2g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg