Butternut Squash Soup
Butternut Squash Soup is rich, creamy, savory, and just like a warm hug in a bowl. Classic fall flavor welcomes in the cooler weather with a perfect blend of spices and ingredients.
Servings: 6 Bowls
Ingredients
- 3 pounds cubed butternut squash
- 2 chopped ribs celery
- 1 chopped small onion
- 1 cup shredded carrots
- 1 chopped granny smith apple
- 5 cups vegetable stock
- 1 teaspoon fresh thyme
- pinch of cinnamon
- salt and pepper
- ½ cup heavy cream
Instructions
- In a large pot, add the 3 pounds cubed butternut squash, 2 chopped ribs celery, 1 chopped small onion, 1 cup shredded carrots, 1 chopped granny smith apple, and 5 cups vegetable stock.
- Bring to a boil over high heat, then reduce the heat to low and bring to a simmer. Simmer the vegetables until they are fork tender.
- Add in 1 teaspoon fresh thyme, a pinch of cinnamon, and salt and pepper. Using an immersion blender (or blender) blend until smooth and creamy. Use additional salt and pepper if needed. Add ½ cup heavy cream if desired.
Nutrition
Calories: 213kcal | Carbohydrates: 38g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 824mg | Potassium: 981mg | Fiber: 6g | Sugar: 12g | Vitamin A: 28474IU | Vitamin C: 53mg | Calcium: 142mg | Iron: 2mg
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