Easy Butternut Squash Soup with Pepitas
This delicious homemade butternut squash soup with pepitas is warm and hearty. A perfect lunch or light dinner during the fall and winter season.
Ingredients
- 1 butternut squash approx. 7 cups, peeled, cleaned and cut into cubes
- 1 - 32 oz . container of chicken broth you can substitute vegetable broth
- 1 large sweet onion diced
- 1/4 c heavy cream optional
- roasted pepitas for garnish and adds a little crunch
- salt and pepper to taste
Instructions
- Saute the onions in a large pot for about 3-5 minutes until lightly browned.
- Add the squash cubes and broth.
- Bring to a boil and then turn down the heat and let simmer until the squash is fork tender.
- Remove from heat and puree with an immersion blender or transfer the entire mixture into regular blender and puree until smooth.
- Add the cream (optional)
- Salt and pepper to taste.
- Garnish with a small handful of roasted pepitas
Nutrition
Serving: 1gCalories: 408kcalCarbohydrates: 50gProtein: 15gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 12gCholesterol: 22mgSodium: 1194mgFiber: 14gSugar: 13g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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