- ½ tbsp of olive oil
- 2 garlic cloves, minced
- 1 onion, diced
- 1 butternut squash, peeled and chopped into cubes
- 32 ounces of vegetable broth
- 1 – 2 tsp of salt
- Fresh thyme (optional)
How to make butternut squash soup
There is very little that is soothing on a chilly fall day than a warm bowl of butternut squash soup—and we have the perfect recipe that will give you that comfy-cozy vibe you are coveting.
You only need a handful of simple ingredients for this recipe, but do not worry—this soup is bursting with flavour. And if you have any dietary restrictions, you will be happy to hear this delish dish is gluten-free, dairy-free, vegetarian, and paleo-friendly.
step 1.
In a Dutch oven pot (or a similar heavy pot), heat the olive oil over medium heat. Add the diced onions and minced garlic.. Cook until softened, about 5 minutes.
step 2.
Add the chopped pieces of butternut squash, followed by the vegetable broth. Bring to a boil, then cover and simmer until the squash is softened; 15-20 minutes should do the trick.
step 3.
Carefully pour everything from the pot into the blender. Add salt. (You may have to do this in batches if you are using a smaller/personal-sized blender.)
step 4.
Blend the ingredients until smooth and pour into bowls. Serve with thyme garnish, if desired. YUM.
