Hello! This is Ilona from Ilona’s Passion and today I have a yummy soup for you! This hearty Butternut Squash Soup recipe is perfect for cold winter months. Simple and easy to make soup with added cumin for additional flavor.
This was my first time bringing butternut squash home from the store. I wasn’t raised eating this vegetable and I think I’ve never tried it before. I didn’t know exactly what to expect, how does it taste or how it should be prepared. However, after making butternut squash sauce for spaghetti last week I realized how much I am missing out by not eating this vegetable. I know it is so hard to peel and dice (I almost cut my fingers). But everything is worth it in the end.
After eating my delicious spaghetti sauce I already had a plan to make a butternut squash soup. I know that I will be buying this veggie often and using it for other recipes.
So, today I have a very delicious soup that I just made. It is very easy and simple to make. It requires few ingredients like oil, onion and cumin. I realized that cumin can add a little flavor to the soup, as well as garlic powder. Butternut squash is plain and without adding additional flavors it becomes boring. So onion or garlic compliment perfectly with the butternut squash.
The first step is to saute onions and cook the squash then you just need a powerful blender to make it smooth and creamy. The soup is great, I can honestly say that I like it very much and I will be making this soup all autumn and winter.
How about you? Do you like Butternut Squash Soup?
Butternut Squash Soup
1/4 cup oil
2 onions, peeled and diced
1 butternut squash, peeled and diced
7 cups water
1 chicken bouillon cube
1 tsp. garlic powder
1/2 tsp. cumin
In a large pot heat the oil, add onion and saute for 5 minutes on medium heat.
Add diced butternut squash and saute for another 5 minutes.
Add water and bouillon cube. Cook on medium heat for about 30 minutes until butternut squash is very soft.
Cool off the soup a little and blend everything in blender. Pour back to the large pot.
Add garlic powder and cumin. Season with salt and pepper.
Cook on low heat for 5 – 10 minutes.
Serve hot with pepitas and parmesan cheese.
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