Butternut Squash Soup
PrintButternut Squash Soup
Warm up with a bowl of creamy Butternut Squash Soup, a delightful blend of roasted squash, onions, carrots, and potatoes. Seasoned with a hint of nutmeg and garnished with fresh parsley, this comforting soup is perfect for those chilly days when you need a little extra warmth and coziness.
- Total Time: 1 h
- Yield: 4 portions 1x
- Category: Medium
Ingredients
Units
Scale
- 1 large butternut squash
- 1 onion
- 2 cloves garlic
- 1 carrot
- 1 potato
- 1 liter vegetable broth
- 2 tbsp olive oil
- Salt and pepper
- 1/2 tsp ground nutmeg
- Fresh parsley for garnish
Instructions
- Peel and chop the butternut squash, onion, carrot, and potato into cubes.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and sauté until fragrant.
- Add the chopped butternut squash, carrot, and potato. Cook for 5 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 25-30 minutes, until the vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Season with salt, pepper, and ground nutmeg.
- Garnish with freshly chopped parsley before serving. Enjoy!
