Satisfy Your Cravings With This Delicious Squash Soup Recipe

Introduction

Ingredients

• 2 pounds of butternut squash
• 1 onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of olive oil
• 4 cups of vegetable broth
• 1 teaspoon of dried thyme
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/2 cup of heavy cream

Instructions

1. Preheat the oven to 375°F.
2. Cut the butternut squash in half and remove the seeds and pulp.
3. Brush the inside of the squash with olive oil and place it on a baking sheet, cut side down.
4. Bake the squash for 45 minutes, or until it is soft and tender.
5. While the squash is baking, heat the olive oil in a large pot over medium heat.
6. Add the onion and garlic to the pot and sauté until the onion is soft and translucent.
7. Add the vegetable broth, thyme, salt, and pepper to the pot and bring it to a boil.
8. Reduce the heat and simmer for 10 minutes.
9. Remove the squash from the oven and allow it to cool.
10. Scoop the flesh out of the squash and add it to the pot.
11. Use an immersion blender to puree the soup until it is smooth and creamy.
12. Add the heavy cream to the pot and stir well.
13. Simmer the soup for an additional 5 minutes, or until it is heated through.
14. Serve the soup hot and enjoy!

Nutrition

• Calories: 220
• Total Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 20mg
• Sodium: 900mg
• Total Carbohydrates: 30g
• Dietary Fiber: 5g
• Sugars: 10g
• Protein: 6g

Conclusion