Butternut Squash Soup
Created by: Darcijuris
Butternut squash soup is a delightful way to warm the soul on a cold and rainy day in Arizona. But it doesn’t have to be raining to enjoy this tasty soup. With a hint of nutmeg and cinnamon flavors, and just a touch of maple syrup to add a slightly sweet flavor, this butternut squash soup is definitely healthy as well. Only a very small amount of butter was used to sauté the vegetables, which could be switched to olive oil, and no cream was used.
Cook Time:PT30M30 min
Prep Time:PT30M30 min
- 2 medium to large butternut squash
- 1 Cup onions, chopped
- 2 garlic cloves, minced
- 1 Cup carrots, chopped
- 2 stalks of celery, chopped
- 2 Tablespoon butter*
- 8 Cups Pacific Foods Organic Vegetable Broth (2 cartons)
- 1/2 Teaspoon cinnamon
- 1/2 Teaspoon nutmeg
- 1/2 Tablespoon maple syrup or agave
- salt and pepper to taste
*Sub olive oil to make vegan/dairy free
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- Peel the butternut squash. Cut in half, and scoop out the seeds (like you would a pumpkin).
- Cut squash in 1 inch cubes, place in a large bowl and set aside.
In a large soup/pasta pot, over medium heat, melt butter. Add the onions, carrots, celery and garlic. Sauté for approximately 5 minutes, stirring constantly.
- Add the broth and the squash. Turn heat up to a medium-high. Bring to a slight boil and cook until squash is tender (similar to a potato) - should take about 20 minutes. Be careful not to let it come to a full boil. You may need to turn heat down slightly, depending on your stove.
- When ready, transfer the squash mixture with a slotted spoon to a food processor or blender. You will need to do this in portions. Pour the blended soup to a large bowl. NOTE: Do not transfer all of the liquid. Leave about 1/4 of the liquid behind when blending. When finished, feel free to add additional liquid to the blended soup if needed, depending on its consistency. Discard what is not used.
- Add the nutmeg, cinnamon, maple syrup and salt and pepper to taste. Stir well, and serve.