Description
A cozy fall meal perfect for chilly evenings.
Ingredients
Scale
- 2 cups of butternut squash, peeled and diced
- 1 cup of carrots, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 teaspoon of thyme
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 cup of heavy cream (or coconut milk for dairy-free)
Instructions
- In a large pot, heat a splash of oil over medium heat.
- Add the chopped onion and garlic. Sauté until soft.
- Add the butternut squash and carrots. Stir for a few minutes.
- Pour in the vegetable broth. Add thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the cream or coconut milk. Heat through.
- Serve warm, garnished with fresh herbs if desired.
Notes
- You can substitute any seasonal vegetables you have on hand.
- For a spicier version, add a pinch of cayenne pepper.
- This soup freezes well; portion it out for easy meals later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg
Keywords: fall meals, comfort food, easy recipes