Fall Squash Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups butternut squash, peeled and cubed
• 3 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for about 5 minutes, until softened.
2. Add the squash cubes and cook for another 5 minutes, stirring occasionally.
3. Add the vegetable broth, thyme, cumin, salt, and pepper and bring to a boil. Reduce the heat to low and simmer for 10 minutes, until the squash is tender.
4. Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can blend the soup in batches in a blender or food processor.
5. Serve hot.

Interesting Facts

• Butternut squash is an excellent source of vitamins A and C.
• Squash is a great source of fiber, which helps keep you full for longer.
• This soup is vegan and gluten-free.