Description
A warm and creamy butternut squash soup perfect for cozy evenings, combining sweetness and spices for a rich texture.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup cooked lentils or chickpeas
- 1 teaspoon ground cumin
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add chopped onion and garlic; sauté until translucent.
- Stir in the diced butternut squash, cooked lentils or chickpeas, cumin, nutmeg, salt, and pepper until combined.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 20-25 minutes until the squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Serve warm and enjoy your high-protein meal.
Notes
Resting the soup before serving may deepen its flavors further.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg