Butternut Squash Soup
Enjoy the rich taste of butternut squash soup. This nutritious recipe brings warmth and flavor to your table.
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Equipment
- Immersion blender
Ingredients
- 2 tbsp Butter
- 1 cup Yellow onion, diced
- 3 Jalapeños
- 2 Butternut squashes (medium size)
- 1 tsp Sea salt
- 1 tsp Black pepper
- 5 cloves Garlic, crushed
- 2 tbsp Smoked paprika
- 1/2 tsp Cayenne pepper
- 1 tsp Cumin
- 2 sprigs Fresh rosemary
- 5 cups Chicken broth
- 1/2 cup Heavy cream
- 1 cup Pepitas
Instructions
- Peel the squash, remove the seeds, and cut into cubes. Dice onions and chop jalapeños and remove the seed.
- Preheat dutch oven to medium heat.
- Melt the butter in the Dutch oven and add the onions, jalapeños, garlic and squash. Season with salt and pepper.
- Sauté the vegetables until the onions are translucent and soft.
- Stir paprika, cayenne, cumin, and rosemarey into the dutch oven.
- Pour the chicken broth into the Dutch oven and simmer for 45 minutes.
- Using an immersion blender, blend the soup until all the vegetables are pureed.
- Remove the dutch oven from the heat and stir in heavy cream.
- Serve immediately with ¼ cup of pepitas in each bowl.
Nutrition
Serving: 1cupCalories: 130kcal
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