Butternut Squash Soup
Fall is here! And with that comes chillier weather. Warm up with this butternut squash soup and fill your kitchen with the scents of sweet butternut squash and cinnamon.
- 1 lb butternut squash
- 1 onion
- 2 tsp diced garlic
- 3 tbsp olive oil
- 4 cups of vegetable broth
- 1/4 cup cream
- 3 tbsp butter
- 1/8 tsp cinnamon
- fresh thyme
- Salt and Pepper to taste
1. Preheat your oven to 400 degrees. Carefully cut your butternut squash in half and scoop out the seeds. Drizzle each half of the squash with a tablespoon of olive oil and sprinkle with salt and pepper. Place on a baking tray in the oven for 4 minutes or until tender.
2. While the squash is in the oven, prepare your onion by cutting into large slices. Sautee the onion over medium heat in a large pot with the remaining olive oil until slightly translucent, about 4-5 minutes. Add in diced garlic and a couple sprigs of fresh thyme and cook for another 2-3 minutes, or until fragrant. Stir in the 3 tablespoons of butter melted. Remove the thyme leaves.
3. After the squash is done cooking, remove from the oven and let cool until easy to handle. Scoop out the flesh of the squash and add it to your onion mixture. Add in the 4 cups of vegetable broth and stir to combine.
4. Using either a submersion blender or a stand blender. Blend the squash and onion mixture until smooth. (you may need to do this in two batches if you're using a stand blender).
5. Add in the 1/4 cup of cream, 1/8 tsp of cinnamon and salt and pepper to taste. Stir to combine and cook soup for another 5-10 minutes to marry all the spices.
Serve with fresh bread and a drizzle of fresh cream on top! Happy Fall!