I love butternut squash. LOVE it! The sweet, creamy flavor makes my winters more tolerable. Put it in a soup and I can eat the whole pot. Like most of my recipes, this one is really quick and easy. Great for a weeknight meatless dinner.
Here is my go-to recipe:
- 1 medium butternut squash, peeled and cut into cubes
- 4 cups chicken or vegetable broth
- 1 yellow onion, diced
- 1 tsp ground cinnamon
- 1 tsp salt
- ½ tsp ground nutmeg
- 1-2 Tbs avocado oil
In a stock pot, heat the oil over medium on the stove. Add in the onions and cook them until they are soft and translucent. Drop in the butternut squash and stir in the spices. Pour the broth on top of the veggies and give it a little stir. Allow the soup to come to a boil and let it cook until squash is tender (I poke a few pieces with a fork and make sure they are done).
Once the squash is cooked through, pour all of the soup into a high speed blender and blend until smooth (you might have to do this in batches).
Season to taste.
That’s it! Super easy, super yummy!