1 medium-sized butternut squash, peeled, seeded, and cubed
1 onion, chopped
2 cloves of garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
Salt and pepper to taste
2 tablespoons olive oil
Optional toppings: roasted pumpkin seeds, a drizzle of cream, or fresh herbs.
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots and celery. Sauté until the vegetables are tender and the onion becomes translucent.
Add the butternut squash cubes to the pot and sauté for a few minutes to enhance the flavors.
Pour in the vegetable broth, thyme, cinnamon, salt and pepper. Stir well.
Bring the mixture to a boil and then reduce the heat to low.
Cover the pot and let it simmer for about 20–25 minutes or until the squash is fork-tender. Remove the pot from the heat and allow the soup to cool slightly.
Use an immersion blender or transfer the soup to a blender in batches, and blend until smooth and creamy.
Return the soup to the pot and reheat gently, if needed. Adjust the seasoning to taste. Serve the butternut squash soup hot, garnished with the optional toppings.
Enjoy this delicious and warming butternut squash soup during the cozy October weather!
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