1butternut squashabout 3 pounds, peeled, deseeded, and cut into 1" cubes
1medium yellow oniondiced
2tablespoonsoil
2clovesgarlicminced
1teaspoonsalt
¼teaspoonblack pepper
3 to 4cupsvegetable broth
⅛teaspoonground cinnamon
⅛teaspoonground nutmeg
¼cupheavy creamplus more for garnish
Instructions
In a large pot, heat the oil and add the cubed butternut squash, diced onion, garlic, salt and pepper. Cook, stirring occasionally, until the onion is translucent and the squash has just started to soften.
Pour in 3 cups of vegetable broth. Bring to a boil, reduce heat, cover and simmer until the squash is tender, about 20 minutes. Remove from heat.
Carefully puree the soup with an immersion blender until smooth. Alternately, working in batches, use a blender and pulse until smooth. Stir in the heavy cream and the cinnamon and nutmeg. Season to taste with salt and pepper.
Garnish with freshly cracked black pepper and a drizzle of heavy cream, if desired.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.