Ingredients
Units
Scale
- 1 large butternut squash (peeled and cubed)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- For garnish: finely diced red (maroon bell pepper and orange bell pepper)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
- Add cubed butternut squash, broth, thyme, salt, and pepper. Bring to a boil, then simmer for 20 minutes or until squash is tender.
- Use an immersion blender to puree the soup until smooth. (Alternatively, carefully transfer to a blender in batches.)
- Stir in heavy cream and adjust seasoning to taste.
- Serve hot, garnished with a sprinkle of diced maroon and orange bell peppers.
Notes
(Per serving, assuming 6 servings) Calories: 180, Protein: 3g, Carbs: 20g, Fat: 11g, Fiber: 3g
- Prep Time: 40 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180