The weekend is the perfect time to really enjoy the process of making (and eating!) a homemade soup. After a trip to the market to pick up that perfect butternut squash, let this simmer on the stove for cozy Sunday family dinner or save it to enjoy on a busy weeknight. We love this soup topped with our Smoky Pumpkin Seeds! Pair with a lightly dressed green salad or roasted kale chips for a complete meal!
- 4 1/2 cups cubed butternut squash (2 lbs)
- 2 TBSP olive oil
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 2 medium carrots, chopped
- 1 TBSP chopped jalapeño
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 2 1/2 cups vegetable or chicken broth
- 1/4 cup half-and-half
- 1/4 cup NatureBox Smoky Pumpkin Seeds, for topping
Cover and bring to a boil, then reduce the heat to medium and cook for 25 minutes.
Use an immersion blender to purée, or transfer to a blender then back to the pot. Stir in half-and-half and serve immediately.
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Kristianne is the founder of My San Francisco Kitchen, where she shares everyday recipes that focus on cooking/baking from scratch.