Butternut squash is one of my favorite foods to eat in the wintertime, and this is a quick and simple recipe to make at home.
I find myself constantly disappointed when ordering this at restaurants. Either they add too much, cream or butter and the flavor of the butternut squash is lost. Thats the whole point right, to taste the main ingredient?
Thats what this recipe does, using a just a few fresh ingredients, and creating a flavorful and addicting soup. Feel free to add a little ginger to the dish if you're feeling a little sick, this antibacterial addition will add a hint of spice.
Serves 3-4 people
- 1 large butternut squash (peeled and cut into chunks)
- 6 thin carrots
- 1 small yellow onion (diced)
- 1/2 tsp. cumin
- 1 Tbsp. grass-fed butter or olive oil
- 32 oz container of vegetable broth
- 2 cups water (if needed)
1. Melt the butter on low heat in a saucepan. Add in the onion and cumin. Cook for about 5 minutes until onion is translucent.
2. Add in butternut squash, carrots, and vegetable broth.
3. Bring to a boil and then simmer on low heat with lid on top for about 30 minutes until vegetables are fully cooked.
4. Blend together soup with a hand blender. If the soup needs more liquid add more water to the mixture. Season with salt and pepper according to taste.