Description
A comforting and healthy fall recipe that brings warmth to your kitchen.
Ingredients
Scale
- 2 cups butternut squash, cubed
- 1 cup carrots, sliced
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon cinnamon
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, heat a splash of olive oil over medium heat.
- Add onions and garlic. Sauté until soft.
- Add butternut squash and carrots. Stir well.
- Pour in vegetable broth. Bring to a boil.
- Add thyme, cinnamon, salt, and pepper. Reduce heat and simmer for 20 minutes.
- Use an immersion blender to blend until smooth.
- Serve warm and enjoy.
Notes
- You can substitute sweet potato for butternut squash.
- Use low-sodium broth for less salt.
- Add a splash of cream for a richer flavor.
- Top with pumpkin seeds for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 400mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: healthy fall recipes, comfort food, easy soup recipes