Butternut Squash Soup
Ingredients
- 1 large onion, diced
- 2 tbsp olive oil
- 4 lbs butternut squash cubes
- 4 large sweet potatoes, cubed
- 8 garlic cloves
- water to cover
- 4 cups beef broth
- 1 - 1 ½ tbsp kosher salt
- 1 - 1 ½ tsp black pepper
- 1 ½ tbsp cumin
- 1 tsp cinnamon
Instructions
- In a large stockpot, sauté the diced onion in the olive oil. When translucent, add the squash, sweet potatoes, and garlic.
- 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 1 tbsp of salt and the pepper, cumin, and cinnamon. Bring to a boil and simmer for at least 20 minutes.
- Blend with an immersion blender and adjust salt and pepper to taste.
Notes
This recipe makes a generous potful, so you should have enough for dinner and more to freeze for next time.
