I just bought a new cookbook and was excited to see a recipe for butternut squash apple soup. I really love butternut squash soup so I decided to change the recipe a bit to create a plain butternut squash soup.
Butternut Squash Soup
1/4 cup canola oil
2 yellow onions, chopped3 tablespoon cinnamon, divided
4 cups of vegetable broth, divided
3 containers frozen butternut squash (36 oz)
3 teaspoons salt, plus more for taste
1 1/2 teaspoons ground black pepper, plus more for taste
1. Heat the oil in a large pot. Add the onions and 1 tablespoon cinnamon. Cook covered over low heat until onions are softened, after 20 minutes. Stir every few minutes to ensure all the onions get cooked evenly.
2. Add 3 cups of vegetable broth and the squash. Increase heat to medium-high or high. Stir until the squash is defrosted.
3. Using an immersion blender, puree the soup so that the soup is smooth.
4. Add more vegetable broth if the soup is too thick.
5. Add salt, pepper and cinnamon according to taste.
6. Sprinkle each serving with cinnamon to garnish.
Enjoy!
