Butternut Squash Soup Recipe

Cook time 30 m
Servings

Description

Wrap yourself up within the relieving grasp of harvest time with our Butternut Squash Soup formula, a smooth ensemble of tastes that superbly passes on the quintessence of the season. This soup, wealthy, rich, and bursting with the common sweetness of butternut squash, is more than basically a glass of consolation; it's a celebration of survival and a bolstering engaging enhancement. Let's look at the benefits of this warming soup and lead you through the straightforward steps.

Ingredients(14)

1 large butternut squash, peeled, seeded, and cubed
1 onion, chopped
2 carrots , peeled and chopped
3 cloves garlic, minced
4 Cup vegetable broth
1 TSP ground cinnamon
0.5 TSP ground nutmeg
2 TBSP olive oil
1 Cup coconut milk (or heavy cream for a non-vegan version)
0.5 Cup roasted pumpkin seeds for garnish
2 TSP Salt and pepper, to taste
2 apples, peeled and chopped
1 TBSP drizzle of olive oil for garnish
3 TBSP a dollop of Greek yogurt for garnish

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Steps

Step 1

Prepare the vegetables: In a large pot, heat the olive oil over medium heat. Whisk the onions, carrots, apples, and minced garlic. Sauté until the vegetables have softened. Add butternut squash. Add the cubed butternut squash to the saucepan. Stir in the sautéed vegetables.