Butternut Squash Soup
This creamy butternut squash soup is the perfect fall comfort food. A mix of roasted squash, sautéed onions, and spices make for a delicious and hearty soup.
Ingredients:
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups cubed butternut squash
• 2 teaspoons curry powder
• 2 cups vegetable broth
• ½ cup heavy cream
• Salt and pepper, to taste
Directions:
1. Preheat oven to 400°F.
2. Spread cubed butternut squash on a baking sheet and drizzle with olive oil.
3. Roast for 25-30 minutes, stirring halfway through.
4. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
5. Add the garlic and curry powder and cook for 1 minute.
6. Add the roasted squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Using an immersion blender, puree the soup until smooth.
8. Stir in the heavy cream, salt, and pepper.
9. Serve warm topped with toasted walnuts and a sprinkle of chives.
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