Description
A rich and creamy soup made with caramelized onions and butternut squash, perfect for a cozy meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 1/2 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced onions and cook until caramelized, about 15-20 minutes.
- Add cubed butternut squash, salt, pepper, and nutmeg to the pot.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until the squash is tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- If desired, stir in heavy cream for added richness.
- Serve hot, garnished with additional caramelized onions if desired.
Notes
- For a vegan version, omit the heavy cream or substitute with coconut cream.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 10mg