Butternut Squash Soup
Delicious, vegetarian comfort food that pairs great with a gooey grilled cheese. Garnish with a bit of chili powder for an extra dash of spice.
Servings: 8
Calories: 270kcal
Equipment
- immersion blender
- stock pot
- vegetable peeler
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2lbs butternut squash, peeled and chopped
- 3 carrots, chopped
- 4 c vegetable broth (feel free to use chicken broth if that's what you have on hand, and are not vegetarian)
- 2 c apple cider (apple juice is an appropriate substitute)
- ½ tsp curry powder
- ¼ tsp cinnamon
- dash nutmeg
- ½ c pumpkin puree
- 2 tbsp unsalted butter
- 2 oz cream cheese
- 1 tbsp brown sugar (add more for a sweeter soup)
- ½ tsp salt
- ½-1 c heavy cream (adjust to fit your preferences)
Instructions
- Measure out spices into a small bowl, and set aside.
- Heat olive oil in a large stock pot, over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
- Add squash, carrots, broth, apple cider, and spices. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until squash and carrots have softened.
- Turn off the heat. Add pumpkin puree, butter, cream cheese, brown sugar, and heavy cream. Use immersion blender, or regular blender, to puree the mixture until it's very smooth. Taste, and add more salt, brown sugar, and/or heavy cream if needed.
- Serve, and garnish with a dash of chili powder for a little extra kick.