Cozy 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.