Name: Butternut Squash Soup
Yield: 6
Ingredients: 1 tablespoons olive oil; 2 lbs butternut squash cut in 1-inch pieces, about 5 cups; 1 cup carrots diced; ½ cup onion diced; 1 tablespoon garlic minced; 1-quart vegetable stock; 1/4 teaspoon pepper; add more to taste; 1 teaspoon paprika; ½ teaspoon salt; ½ teaspoon cinnamon; ½ teaspoon turmeric

Description

Healthy, creamy, and cozy butternut squash soup loaded with vegetables!

Ingredients

Scale

1 tablespoons olive oil
2 lbs butternut squash cut in 1-inch pieces, about 5 cups
1 cup carrots diced
1/2 cup onion diced
1 tablespoon garlic minced
1-quart vegetable stock
1/4 teaspoon pepper; add more to taste
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon turmeric

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Instructions

Stove Top instructions

Heat olive oil in a pan over medium heat. Saute squash, carrots, onions + garlic until squash has browned on the edges and onions/garlic are translucent.
Add stock and spices to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 30-40 minutes.
Puree with an immersion blender, or allow soup to cool + add to a blender. Blend until smooth.