Creamy Butternut Squash Soup
Ingredients
-
1
teaspoon
olive oil
-
½
cup
diced onions
-
½
cup
diced celery
-
½
cup
diced carrots
-
3
cloves
garlic (minced)
-
2
pounds
butternut squash (peeled and cut into large chunks)
-
3
cups
broth (chicken or vegetable)
-
2-3
tablespoons
brown sugar or sweetener (optional)
-
1
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
½
teaspoon
smoked paprika
-
to taste
salt and pepper
-
1
cup
heavy cream, milk, or half and half
Instructions
- Heat olive oil in a Dutch oven or soup pot over medium heat.
- Add carrots, onions, celery, and garlic, cooking until soft and fragrant.
- Stir in butternut squash, broth, cinnamon, nutmeg, paprika, brown sugar, salt, and pepper.
- Increase heat to medium-high and bring the soup to a boil, then reduce to low and simmer for 25-35 minutes until squash is tender.
- Blend the soup until smooth using a blender or immersion blender.
- Stir in heavy cream or milk before serving.
Nutrition Facts (estimated)
Servings
8 cups
Calories
222
Total fat
13g
Total carbohydrates
24g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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