Butternut Squash Soup

• servings: 7 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

3 lb roasted butternut squash*

2 tbsp butter (or olive oil, for dairy free option)

1 ½ cups chopped yellow onion

1/4 tsp salt

1/8 tsp black pepper

1/8 tsp ground cinnamon

6 cups vegetable or chicken broth**

drizzle of heavy cream (optional, for garnish)

toasted pumpkin seeds (optional, for garnish)

Directions

Plan ahead: You will need Roasted Butternut Squash cubes for this recipe. As stated in the blog post, you can either make them now, or use leftovers. If making them now, follow the instructions in that post and get the squash in the oven before you start sauteing the onion and such for this soup, since roasting takes about 30 minutes.

Melt the butter in a large pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft.

Add the Roasted Butternut Squash cubes and cinnamon, and stir for 2 minutes, until the cinnamon smells fragrant.

Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. Cook for 2 minutes at a simmer.

Puree everything together, either using an immersion blender, or by cooling the soup slightly and blending in a blender (you will likely need to do this in batches).

Taste, and see if it needs more salt or pepper.

Serve as is, or with a drizzle of heavy cream and a few pumpkin seeds, if desired. Enjoy!

Nutrition

• Calories: 158 kcal
• Total Fat: 6 g
• Saturated Fat: 4 g
• Cholesterol: 10 mg
• Sodium: 249 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 2.6 g