I’ve been on a huge soup kick since fall/winter and recently being gifted a dutch oven. I always wanted to make a butternut squash soup but thought it would take a 50 ingredients to make. Thankfully I found this awesome recipe on Pinterest, which took me no more than 20 minutes to make. I love this soup, it’s healthy, easy and so comforting on these couple of cold days in Miami. Enjoy!
1/2 Tbsp olive oil
2 garlic cloves or 1 tbsp of minced garlic
1 onion, diced
1 butternut squash, peeled and diced
32 ounces vegetable broth
Salt and pepper (your preference, I like everything low on sodium so I opt for more pepper)
Heat olive oil over medium heat and saute onion and garlic for about 5 minutes
Add your butternut squash and vegetable broth, bring to a boil and simmer for 20 minutes or until softened
Carefully blend the ingredients. You can use a Vitamix blender or an immersion blender. (If you’ve never used a blender for soup, make sure to cool it a bit. I once poured boiling tomatoes to make soup in the Vitamix and it exploded everywhere burning my arm and causing a huge mess. Reasons why I love the immersion blender)
Blend until smooth consistency and service.
I topped off my soup with pumpkin seeds, gives it a crunchy touch to it. You can also add cut up grilled chicken to add protein to it.