Butternut Squash Soup
This Butternut Squash Soup is perfect for cool weather days!
Servings: 8 People
Calories: 215kcal
Equipment
- blender or emersion blender
Ingredients
- 1/4 cup oil
- 2 medium onions peeled and diced
- 1 butternut squash peeled and diced
- 7 cups water
- 1 cube chicken bouillon
- 1 tsp. garlic powder
- 1/2 tsp. cumin
- salt/pepper to taste
- 2 oz pepitas {optional}
- 4 oz parmesan cheese shredded
Instructions
- 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 a blender or use an emersion 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.
Nutrition
Serving: 8g | Calories: 215kcal | Carbohydrates: 15g | Protein: 9g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 364mg | Potassium: 453mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10075IU | Vitamin C: 21.9mg | Calcium: 232mg | Iron: 1.7mg