20-minutes Butternut Squash Soup
20-minutes Butternut Squash Soup is a simple, easy and delicious side dish for a holiday dinner party or a quick healthy lunch to enjoy during fall cold-weather.
Servings 4 bowls
• In a large stock pot, heat the olive oil over medium high heat.
• Add in the onion, stir to coat with olive oil and cook for about 2-4 minutes. Then, add in garlic and cook until the garlic becomes fragrant.
• Add in the butternut squash, salt, pepper, turmeric, paprika and onion powder. Sauté for about 5-7 minutes. Stir occasionally.
• Add in vegetable broth and almond milk, stir to combine.
• Bring to a boil and then to a simmer for another 10 minutes. Remove from the heat and using an immersion blender, puree the soup ingredients until combined and smooth. Taste to adjust seasoning.
• Serve into bowls and top with pistachios and parsley.
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- You can swap the fresh minced garlic for garlic powder if you do not have garlic on hand.
- If the butternut squash is difficult to cut, you can microwave it to soften.
- You can buy pre-cut butternut squash to speed up the prep time.
- To store: Store leftover butternut squash soup in an airtight container in the fridge for up to 5 days.
- To reheat: Reheat the soup in the microwave or on the stovetop until hot. Since it's thick, you'll need to stir it throughout.
- To freeze: Freeze the soup for up to 3 months. Make sure you leave space when freezing as liquid expands as it freezes.
Serving: 1/4 | Calories: 195kcal | Carbohydrates: 36g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1020mg | Potassium: 644mg | Fiber: 5g | Sugar: 18g