Butternut Squash Soup

Name: Butternut Squash Soup
Prep time: 10 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp olive oil; 1 sweet onion, diced; Pinch of Salt; 2 carrots, peeled and sliced into thin disks; 1 apple, peeled, cored and diced; 2 lb butternut squash, cubed; 4 cups vegetable broth; 1 tsp cinnamon; 1 tsp ginger; 1 tsp paprika; 1/4 tsp cloves; Salt and pepper, to taste

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by: Sarah Walker Caron

Updated Aug 4, 2016

Butternut Squash Soup

Prep Time 10 min
Total 60 min
Servings 4
Ingredients 12

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Ingredients

2 tbsp olive oil
1 sweet onion, diced
Pinch of Salt
2 carrots, peeled and sliced into thin disks
1 apple, peeled, cored and diced
2 lb butternut squash, cubed
4 cups vegetable broth
1 tsp cinnamon
1 tsp ginger
1 tsp paprika
1/4 tsp cloves
Salt and pepper, to taste

Instructions

Step
1

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and stir. Salt lightly, cover and cook for 10 minutes, until just starting to get translucent.
Step
2

Stir in the carrots, apples, butternut squash and vegetable. Cover and cook for 30 minutes.
Step
3

Stir in seasonings and reduce heat. Simmer for 10 minutes. Use a stick blender to puree the soup. Serve warm.

Nutrition

No nutrition information available for this recipe

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