Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 4 carrots, peeled and chopped
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp olive oil
  • 1/2 tsp black pepper

Difficulty : Easy

Serves : 4

Creamy, slightly sweet soup with warm cinnamon and nutmeg.

Cooking Steps

  • 1
    Heat olive oil in a large pot. Sauté onions and garlic until fragrant.
  • 2
    Add the butternut squash and carrots, and sauté for a few minutes.
  • 3
    Pour in vegetable broth, cinnamon, nutmeg, and black pepper.
  • 4
    Bring to a boil, then reduce heat and simmer for 25 minutes or until the squash and carrots are tender.
  • 5
    Use an immersion blender to blend the soup until smooth.

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