Butternut Squash Cream Soup
Butternut Squash Cream Soup
2018-05-10 02:45:27
Serves 4
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Ingredients
- 4 cups of organic butternut squash pealed and cut in pieces
- 1 cup of diced onions
- 3 cloves of garlic finely diced
- 3 cups of organic vegetable broth/stock
- bunch of cilantro
- 1 tablespoon of olive oil
- 1 Teaspoon of sea salt (optional)
- pepper to taste
Instructions
- In a large saucepan, place olive oil, onions and garlic and saute over low to medium heat, keep an eye on them so that you don't over cook and brown them.
- Once the onions and garlic are caramelized, place butternut squash and the rest of the ingredients into the pan and place a lid to cook over low heat for about 30 minutes or until the squash is soft.
- Once it's cooked, use a hand blender to puree. If you don't have a hand blender you can also use a food processor or blender, but must cool down a bit first or blend in batches to avoid hot liquid spills.
- Once blended return to pot and heat through. Do not allow to boil.
Notes
- Butternut squash is high in vitamins A, B-Complex, C, E, as well as iron, beta carotene, calcium, zinc, copper and potassium.
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