Fall has finally arrived so I decided I would share with you the recipe to this Butternut Squash Soup. I love coming home after a long chilly day and just enjoy some of this delicious soup.
It is honestly AMAZING! I’ve already made it twice this week and still have some in my fridge. It’s so easy and quick to make and I really love the fact that you can play around with it by adding various optional ingredients each time. I usually make a big batch so I have enough for the week.
I think it would be perfect for a light dinner with my French Croque-Monsieur. You can also serve it as an appetizer if you have friends coming over for dinner: all you have to do is decorate it with some pretty toppings!
If you use a big butternut squash, I would recommend doubling all the ingredients listed below.
- 1 butternut squash
- 2 cups of chicken or vegetable broth
- 2 cloves of garlic
- 1 yellow onion
- Salt and black pepper
- Options: minced fresh ginger, pumpkin seeds, celery, carrots
Heat a medium/large saucepan over medium heat with a tablespoon of olive oil.
Cut your onion in small cubes, mince the garlic cloves and add to the saucepan.
Cut off the ends of the butternut squash and peel it. Cut it in half and scrape out the seeds using a spoon. Dice the butternut squash (medium size) and add it to the saucepan with the onion/garlic. Cook for about 5-7min while stirring occasionally.
Add broth, salt and pepper to the saucepan. Increase heat to medium-high, cover and cook for 10-15min, or until the squash is tender.
Puree the soup in your blender, and decorate with pumpkin seeds and/or coriander!
If you’re using a Nutribullet, I would recommend waiting 10min until the soup cools down or it will be difficult to open your Nutribullet!
BON APPÉTIT! ❤