Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 4 cups vegetable stock
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add butternut squash and cumin, stir for 2 minutes.
- Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the soup until smooth using an immersion blender.
- Stir in heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh thyme.
Notes
- For extra flavor, roast the butternut squash before adding it to the soup.
- Substitute coconut milk for heavy cream for a dairy-free version.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 240
- Sugar: 8g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 20mg