Soup is a delicious way to warm the body and the soul. This Butternut Squash Soup with Caramelized Red Onion packs a nutritional punch with a combination of healthy, ideally organic, vegetables and a tasty blend of spices. If you have a few extra minutes, make your own vegetable stock for added flavor and value.
Yield: 6 Servings
Total Time: 45 Minutes
Prep Time: 15 Minutes
Cooking Time: 30 Minutes
Ingredients
1 medium-sized butternut squash, peeled and cubed
1 yellow onion, chopped
6 red onions, thinly sliced
2 carrots, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon cinnamon
1/2 teaspoon nutmeg
¼ teaspoon sea salt
¼ teaspoon black pepper
4 tablespoons olive oil
Greek yogurt (for garnish)
Directions
Heat half of the olive oil in a large pot; sauté yellow onion and garlic until softened.
Add butternut squash, carrots, vegetable broth, cinnamon, and nutmeg to the pot. Bring to a boil, then reduce heat and simmer until vegetables are tender.
Meanwhile, heat the remaining olive oil in a nonstick skillet and fry the red onions for about 10 minutes or until caramelized and fragrant. Remove from the skillet and set aside on a plate.
Use an immersion blender to puree the soup until smooth.
Drizzle with fresh lime juice and season with salt and pepper to taste.
Serve Butternut Squash Soup topped with caramelized red onion hot and garnished with a dollop of Greek yogurt.
Nutritional Information per Serving
Calories: 770; Total Fat: 66.6 g; Carbs: 48.3 g; Dietary Fiber: 16 g; Sugars: 10.9 g; Protein: 8.5 g; Cholesterol: 11 mg; Sodium: 883 mg
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