Butternut Squash Soup

A simply delicious sweet and spicy soup!

I only buy butternut squash when I see it in the pre cubed packages because it’s just saves so much time and energy and makes cooking with it easier. Alas, I had a big package of it in my freezer and thought it was about time I did something with it.

The cloudy weather and the desire to cook something simple led to this soup recipe! It’s very easy and quick to make and quite delicious, of course! It’s sweet with a little kick of spicy!

I topped mine with walnuts for a little crunch and extra nutty flavor. But of course, this will go great with bread or crackers!

Happy Meatless Monday!

The Innards:

• 2 lbs Butternut Squash, peeled and cubed
• 1 medium White Onion, diced
• 4 cloves Garlic, diced
• 1 medium Carrot, diced
• 3-4 cups Vegetable Broth
• 1 TBSP Olive Oil
• 1 TBSP Butter
• 1/2 cup Cream (I used half and half)
• S+P
• 1 TBSP paprika
• pinch chili powder

Prep Time: 10 minutes

Cook Time: 45 minutes

Serves 6-8

Calories per serving (1/6) : 150, Fat: 7, Carbs: 22, Protein: 3

How to make the Soup:

1. In a deep soup pot on medium heat, melt your butter and heat the oil.

2. Place the onion, garlic, carrots and butternut squash in the pot until softened, 10-15 minutes. (not browned)

3. Add the vegetable broth just until everything is covered.

4. Bring to a boil then turn down to simmer and let cook for about 25-30 minutes, or until everything is soft.

5. Take the pot off the heat and blend well with an emersion blender, or put in a standing blender.

6. Add the cream and seasoning to taste and mix together.

Serve and enjoy!

Bon Appétit!