No Reviews
You must be logged in to post a review.
Back to Basics Butternut Squash Soup
x
Print Options
Description
This super simple recipe incorporates only the most common elements of butternut squash soup. It’s the perfect balance of earthy and sweet, and it is surprisingly fast and easy to make.
Ingredients
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion, Diced
- 1 teaspoon Garlic
- 1 whole (2 Lb. Size) Butternut Squash, Peeled, Halved Lengthwise, Cut Into Small Cubes
- ½ cups Carrot, Diced
- 3 cups Chicken Or Vegetable Broth
- ½ teaspoons Cumin
- ½ teaspoons Cinnamon
- ½ teaspoons Kosher Salt
- ¼ teaspoons Pepper
- ½ cups Heavy Cream
Preparation
1. In a large pot, heat oil over medium heat. Sauté onion and garlic until softened but not browned.
2. Add squash, carrot, chicken stock, cumin, cinnamon, salt, and pepper. Bring to a boil. Reduce to simmer until squash and carrots are tender, about 30 minutes.
3. Remove from heat. Puree using an immersion blender, or in a blender or food processor.
4. Return to heat, stir in cream. Cook for another 5 minutes.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.