Description
A cozy, creamy squash soup bursting with warm autumnal flavors, blending roasted butternut squash, fragrant herbs, and a hint of spice for the perfect fall comfort food.
Ingredients
Scale
- Soup Ingredients
- 3 lb roasted butternut squash cubes
- 2 tbsp butter or olive oil (for dairy-free option)
- 1.5 cups chopped yellow onion
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp ground cinnamon
- 6 cups vegetable or chicken broth
- Optional Garnishes
- Drizzle of heavy cream
- Toasted pumpkin seeds
Instructions
- Preparation:
- Melt butter in a large pot over medium heat.
- Add onion, salt, and pepper, and cook for 10 minutes until onions are soft.
- Add roasted butternut squash cubes and cinnamon; stir for 2 minutes until fragrant.
- Add broth; bring to a boil over high heat, then reduce to a simmer and cook for 2 minutes.
- Puree the soup using an immersion blender or in batches with a blender until smooth.
- Taste and adjust salt or pepper as needed.
- Serving:
- Serve as is or with a drizzle of heavy cream and toasted pumpkin seeds, if desired. Enjoy!