Butternut Squash Soup

Recipe by Kristianne of My San Francisco Kitchen.
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The weekend is the perfect time to really enjoy the process of making (and eating!) a homemade soup. After a trip to the market to pick up that perfect butternut squash, let this simmer on the stove for cozy Sunday family dinner or save it to enjoy on a busy weeknight. We love this soup topped with our Smoky Pumpkin Seeds! Pair with a lightly dressed green salad or roasted kale chips for a complete meal!

Ingredients:
  • 4 1/2 cups cubed butternut squash (2 lbs)
  • 2 TBSP olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 2 medium carrots, chopped
  • 1 TBSP chopped jalapeño
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 2 1/2 cups vegetable or chicken broth
  • 1/4 cup half-and-half
  • 1/4 cup NatureBox Smoky Pumpkin Seeds, for topping

Directions:

Heat oil in a large pot over medium heat. Add onions and garlic, and sauté for 7 minutes uncovered while stirring occasionally. Add carrots, jalapeño and butternut squash and stir. Add cumin and black pepper, then the chicken broth.

Cover and bring to a boil, then reduce the heat to medium and cook for 25 minutes.

Use an immersion blender to purée, or transfer to a blender then back to the pot. Stir in half-and-half and serve immediately.

Top with NatureBox Smoky Pumpkin Seeds.

Get more healthy ideas and delicious snacks by joining NatureBox. Enter coupon code NATURE for 25% off your first month subscription!

Kristianne is the founder of My San Francisco Kitchen, where she shares everyday recipes that focus on cooking/baking from scratch.