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Spiced Butternut Squash Soup

Updated: Jan 30, 2020


2 tablespoons olive oil

1 lbs butternut squash cubed

1 cup carrots diced

½ cup onion diced

1 tablespoon garlic minced

1 quart vegetable stock

1teaspoon pepper

1 teaspoon paprika

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon turmeric


Heat olive oil in a pan over medium heat. Saute squash, carrots, onions + garlic until squash has browned on edges and onions/garlic are translucentAdd stock and spices to the pan. Bring to a boil. Once boiling, reduce heat + simmer for 30-40 minutes.Allow soup to cool + add to a blender. Blend until smooth.

Original Recipe by The Clean Eating Couple

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