Butternut Squash Soup
  • 1 large onion, diced
  • 2 tablespoons olive oil
  • 4 pounds butternut squash cubes
  • 4 large sweet potatoes, cubed
  • 8 garlic cloves
  • Water to cover
  • 4 cups beef broth
  • 1 to 1.5 tablespoons kosher salt
  • 1 to 1.5 teaspoons black pepper
  • 1.5 tablespoons cumin
  • 1 tsp cinnamon
  1. In a large stockpot, saute the diced onion in the olive oil. When translucent, add the squash, sweet potatoes, and garlic.
  2. Cook on a medium-low flame, stirring every few minutes, until soft. Add water to cover all the vegetables and then add the beef broth. Add all the spices and 1 tablespoon of salt. Bring to a boil and simmer for at least 20 minutes.
  3. Blend with an immersion blender and adjust salt and pepper to taste.
This recipe makes a generous potful, so you should have enough for dinner and more to freeze for next time.
Recipe by Between Carpools at https://betweencarpools.com/this-is-the-butternut-squash-soup-recipe-i-dont-want-to-forget/