Creamy Butternut Squash Soup

Ingredients

  • 2 tbsp butter or olive oil

  • 1.5 cups chopped onion

  • 1/4 tsp salt

  • 1/8 tsp black pepper

  • 3 lb roasted butternut squash*

  • 1/8 tsp ground cinnamon

  • 6 cups vegetable or chicken stock**

  • drizzle of heavy cream optional, for garnish

  • toasted pumpkin seeds optional, for garnish

Instructions

Melt the butter in a soup pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft.

Add the roasted butternut squash cubes and cinnamon, and stir for 2 minutes, until the cinnamon smells fragrant.

Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. Cook for 2 minutes at a simmer.

Puree the soup, either using an immersion blender, or by cooling the soup slightly and blending in a blender (you will likely need to do this in batches).

Taste the soup, and see if it needs more seasoning.

Serve as is, or with a drizzle of heavy cream and a few pumpkin seeds, if desired. Enjoy!

RecipesApril Viles