From the kitchen of Lamson
Creamy Butternut Squash Soup
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Creamy Butternut Squash Soup Recipe
As the leaves change colors and the air turns crisp, there’s nothing quite like a steaming bowl of soup to provide comfort and warmth. Fall is the season of cozy sweaters, crackling fires, and the rich, comforting flavors of autumn harvest. To celebrate this magical time of year, we’ve compiled a delicious fall comfort soup that will not only tickle your taste buds but also fill your home with irresistible aromas.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrots and sauté until they begin to soften.
- 2
Stir in the cubed butternut squash and chopped apples. Cook for a few minutes to enhance the flavors.
- 3
Pour in the vegetable broth and add the ground cinnamon. Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- 4
Use an immersion blender or transfer the mixture to a blender to puree until smooth.
- 5
Return the soup to the pot, stir in the heavy cream (or coconut milk), and warm it over low heat.
- 6
Serve hot, garnished with crunchy croutons, cracked blacked pepper and fresh sage, parley or green leaves of your choice.
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Lamson
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From the kitchen of Lamson
Creamy Butternut Squash Soup
Prep time:
Cook time:
Total time: 40 min
Servings: 2
Description
As the leaves change colors and the air turns crisp, there’s nothing quite like a steaming bowl of soup to provide comfort and warmth. Fall is the season of cozy sweaters, crackling fires, and the rich, comforting flavors of autumn harvest. To celebrate this magical time of year, we’ve compiled a delicious fall comfort soup that will not only tickle your taste buds but also fill your home with irresistible aromas.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrots and sauté until they begin to soften.
- 2
Stir in the cubed butternut squash and chopped apples. Cook for a few minutes to enhance the flavors.
- 3
Pour in the vegetable broth and add the ground cinnamon. Season with salt and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- 4
Use an immersion blender or transfer the mixture to a blender to puree until smooth.
- 5
Return the soup to the pot, stir in the heavy cream (or coconut milk), and warm it over low heat.
- 6
Serve hot, garnished with crunchy croutons, cracked blacked pepper and fresh sage, parley or green leaves of your choice.
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