2 butternut squash, cut into big chunks
2 big onions, diced
2 carrots, peeled and cut into big chunks
Salt and pepper to taste
½ tsp cinnamon
½ tsp brown sugar
2 tbsp grapeseed or olive oil
Toasted almonds (optional)
Butternut squash is a soup that is so warming and comforting. Although people like to enjoy this type of squash during fall or wintertime, I like to have butternut squash any day of the year. The aroma of this soup is just amazing. No cream or extra fat is needed in order to get the velvety texture that we all love.
1). In a big soup pot, place the onions and start to sauté them until translucent.
2). Add all the butternut squash and the carrot and continue mixing for 10-15 minutes until everything becomes golden brown.
3).Add lots of water, salt, pepper, sugar, and cinnamon. Cook for 45 minutes or until butternut squash is fork tender.
4). Using a hand blender, blend the soup until nice and smooth. Adjust salt and pepper. Serve with toasted almonds on top.