Delicious, Healthy Butternut Squash Soup

READY IN: 1hr
SERVES: 6-8
YIELD: 1 1 soup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • With a heavy knife, cut squash in half lengthwise. Peel, remove seeds and chop flesh into roughly 1” cubes. You should have about 5 cups.
  • Heat oil in a large pot over medium heat. Add onion and garlic, and cook 3 minutes. Add squash, oregano, paprika, and cinnamon, and cook, stirring, 2 minutes. Add broth and bring to a boil. Redcue heat; cover and simmer about 25 minutes, until squash is tender.
  • Purée soup untili smooth using an immersion blender, or by carefully ladling soup into a blender or food processor in batches - whir until smooth and return soup to pot. Add cilantro and warm through (with salt and pepper to taste).
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