Butternut Squash Soup 🥣

Butternut Squash Soup

Ingredients:

• 1 medium butternut squash (2-3 lbs)

• 1 tbsp olive oil

• 1 onion

• 2 garlic cloves

• 1 carrot

• 1 apple (optional)

• 4 cups vegetable broth

• 1/2 tsp cinnamon (optional)

• 1/4 tsp nutmeg (optional)

• Salt pepper (to taste)

• 1 tbs of lemon juice

Method:

1. Prepare: Peel the butternut squash, cut it in half, scoop out the seeds, and then dice it into 1-inch cubes. Dice the carrots, apples, onions, and mince the garlic

2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat, add the chopped onion, and sauté until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Then add the diced carrot and apple (if using) to the pot and cook for about 3 minutes, stirring occasionally.

3. Add Butternut Squash and Spices: Add the diced butternut squash to the pot, followed by the spices. Stir everything to combine.

4. Pour in the Broth: Pour in the broth (or water) until the squash is fully submerged. Bring the mixture to a boil. Then simmer the Soup reduce the heat to low, cover, and simmer for 20-25 minutes until the butternut squash is very tender.

5. Blend the Soup: Once the squash is tender, remove the pot from heat, and use an immersion blender to blend the soup until smooth and creamy. After blending, stir in the fresh lemon juice for brightness.

6. Serve: Ladle the soup into bowls, garnish with fresh thyme or parsley if desired, and enjoy!