1amcooks-butternut-squash-soupCozy up with this savory butternut squash soup to help break up the winter blues. This clean-eating recipe is packed full of seasonal flavors that will help curb your carb cravings and leave you feeling satisfied.


  • 2 tablespoons of extra-virgin olive oil
  • 3 cloves of garlic, minced
  • 1 small white onion, chopped
  • 3 large carrots, peeled and chopped
  • 1 20-ounce package of pre-cut organic butternut squash
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of paprika
  • Vegetable broth or 1 vegetable bouillon cube
  • Sea salt and black pepper, to taste
  • Parsley, chopped

Step 1:  In a large pot, add the olive oil over medium-low heat.

Step 2:  Add the garlic and onions and sauté for 2-3 minutes until fragrant.

Step 3:  Add the carrots, squash, cumin, paprika and a dash of sea salt and pepper and mix thoroughly.

Step 4:  Pour enough water/vegetable broth into the pot to almost cover the vegetable mixture. Do not fully cover. If you have a bouillon cube, pour in the water, break up the cube into pieces and then toss it in.

Step 5:  Cover the pot and bring it to a boil.

Step 6:  Lower to a simmer for 15-20 minutes until the carrots and squash are fork tender.

Step 7:  Spoon half of the vegetable mixture and about half of the liquid into the blender. Blend until smooth.

Step 8:  Repeat with the second half.

Step 9:  Before serving, garnish with chopped fresh parsley.

This recipe is best served warm and topped with candied walnuts. Use the hashtag #1AMcooks to share your dishes and let us know other recipes you would like to try.