Butternut Squash Cream Soup

Butternut Squash Cream Soup
Serves 4
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Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Ingredients
  1. 4 cups of organic butternut squash pealed and cut in pieces
  2. 1 cup of diced onions
  3. 3 cloves of garlic finely diced
  4. 3 cups of organic vegetable broth/stock
  5. bunch of cilantro
  6. 1 tablespoon of olive oil
  7. 1 Teaspoon of sea salt (optional)
  8. pepper to taste
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Once blended return to pot and heat through. Do not allow to boil.
Notes
  1. 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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