When winter comes around, there’s no soup I crave more than butternut squash. The flavor is just so warm and comforting, and I love the sweetness.
This soup tastes creamy and decadent, even though there is no cream in this recipe. It’s extremely nutritious, so you can feel great about eating a second bowl.
Serve alongside some crusty bread and your favorite salad, and you’ll have a wonderfully tasty meal for any chilly night.
Butternut Squash Soup
1 carrot, diced
1 onion, diced
4 cups cubed butternut squash, fresh or frozen
1/2 tsp. chopped fresh thyme
4 cups low-sodium chicken broth
1/2 tsp. fine sea salt
1/2 tsp. ground black pepper
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 tsp. brown sugar
1. Heat oil in a large soup pot. Add carrot and onion. Cook until vegetables have begun to soften, about 3 to 4 minutes.
2. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, about 30 minutes.
3. Allow soup to cool before placing into a blender or food processor along with brown sugar, nutmeg, and cinnamon. Blend/process until smooth. Heat before serving.