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Fall Flavors: Butternut Squash Soup

Traditional Butternut Squash Soup

Enjoy a creamy and comforting traditional butternut squash soup made with dairy ingredients. This version includes white beans for added nutrition and protein.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

  • 2 small butternut squashes about 3 lbs, peeled and cubed
  • 1 can 15 oz white beans, drained and rinsed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 4 tbsp butter
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • Salt and pepper to taste
  • 2 tbsp pumpkin seeds for garnish optional
  • 4 tbsp sour cream for garnish optional

Instructions
 

  • Melt butter in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
  • Add minced garlic, cumin, and cinnamon. Cook for another minute until fragrant.
  • Add cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until squash is tender.
  • Add white beans and heavy cream. Simmer for an additional 5 minutes.
  • Remove from heat and use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with a dollop of sour cream and pumpkin seeds if desired.