Description
A warm and nutritious vegetable squash soup perfect for fall. Packed with vitamins and flavors, it’s a healthy choice for any meal.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 carrots, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add carrots and squash, stir for 2 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, simmer for 20 minutes until vegetables are tender.
- Blend soup until smooth using an immersion blender.
- Season with cumin, cinnamon, salt, and pepper.
- Serve warm.
Notes
- For a creamier texture, add coconut milk.
- Store leftovers in an airtight container for up to 3 days.
- Garnish with fresh parsley or roasted seeds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American