Butternut Squash Soup
Ingredients
The soup
-
2
tbsp
olive oil
-
1
small
white onion, diced
-
2
tsp
minced garlic
-
1
tsp
salt
-
½
tsp
pepper
-
6
heaping cups
butternut squash, peeled and cubed
-
4
cups
vegetable broth
Optional garnish
-
to taste
yogurt
-
to taste
thyme
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Sauté diced onion and minced garlic for a few minutes, then add salt and pepper.
- Stir in the cubed butternut squash and vegetable broth, cover, and bring to a boil.
- Once boiling, crack the lid and let it simmer for 15 minutes or until the squash is fork tender.
- Blend the mixture until completely smooth using a Vitamix or hand blender.
- Serve topped with optional yogurt and thyme.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
5g
Sodium
800mg
Cholesterol
0mg
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