Butternut Squash Soup

Mariani Butternut Squash Soup 1.jpg

INGREDIENTS

  • 1 white onion, chopped

  • 1 tablespoon olive oil

  • 4 cloves garlic, chopped or minced

  • ¼ teaspoon cinnamon

  • 1 large butternut squash (3-4 pounds), diced

  • 2 cups vegetable broth

  • 2 cups Mariani Unsweetened Walnutmilk

  • Salt and pepper, to taste

  • Optional: chopped parsley, for garnish

INSTRUCTIONS

  1. Bring a large pot to medium heat. Add the onion and olive oil. Sauté for 5-10 minutes, until the onions are translucent. Then add the garlic to the pot and sauté for an additional 2-4 minutes.

  2. Add the butternut squash, vegetable broth, and walnutmilk to the pot and bring to a boil. The butternut squash should be completely covered with liquid. If it is not, add an additional ½ - 1 cup of vegetable broth.

  3. Bring the mixture to a simmer and cover the pot. Let simmer for 20 minutes, until the butternut squash is soft.

  4. Remove the soup from heat and let it cool for 5-10 minutes. Then transfer it to a blender and blend until smooth. Add salt and pepper to taste.

  5. Garnish with chopped parsley (if using), serve, and enjoy!

Yield: 4-6
Butternut Squash Soup

Butternut Squash Soup

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

Ingredients

  • 1 white onion, chopped
  • 1 tablespoon olive oil
  • 4 cloves garlic, chopped or minced
  • ¼ teaspoon cinnamon
  • 1 large butternut squash (3-4 pounds), diced
  • 2 cups vegetable broth
  • 2 cups Mariani Unsweetened Walnutmilk
  • Salt and pepper, to taste
  • Optional: chopped parsley, for garnish

Instructions

  1. Bring a large pot to medium heat. Add the onion and olive oil. Sauté for 5-10 minutes, until the onions are translucent. Then add the garlic to the pot and sauté for an additional 2-4 minutes.
  2. Add the butternut squash, vegetable broth, and walnutmilk to the pot and bring to a boil. The butternut squash should be completely covered with liquid. If it is not, add an additional ½ - 1 cup of vegetable broth.
  3. Bring the mixture to a simmer and cover the pot. Let simmer for 20 minutes, until the butternut squash is soft.
  4. Remove the soup from heat and let it cool for 5-10 minutes. Then transfer it to a blender and blend until smooth. Add salt and pepper to taste.
  5. Garnish with chopped parsley (if using), serve, and enjoy!
Kristen Holden