Smoky Butternut Squash Soup
This creamy smoky butternut squash soup is a delicious twist on a traditional soup thanks to the heat of smoked paprika.
Servings 4 Servings
- 3 tablespoons olive oil
- 1 medium butternut squash chopped
- 1/2 yellow onion chopped
- 1 sweet potato peeled and chopped
- 3 stalks celery sliced in 1/8 inch pieces
- 3 cloves garlic minced
- 3 cups vegetable broth
- 2 teaspoons smoked paprika
- 1/2 teaspoon cumin
- Sea salt and black pepper to taste
Heat large saucepan over medium high heat.
Add olive oil and onion and cook until translucent. Toss in squash, sweet potato, and celery. Stir and cook until they begin to soften slightly, about 10-15 minutes.
Stir in garlic and cook until aromatic - or about 2 minutes.
Stir in vegetable broth and let simmer until vegetables are soft.
Use an immersion blender or food processor to puree soup until smooth.
Return pureed soup to saucepan. Add salt, pepper, cumin, and smoked paprika and stir. Cook over low heat about 5 minutes or until soup has reached desirable serving temperature.
Serving: 1/4 recipe | Calories: 200kcal | Carbohydrates: 26g | Protein: 2.5g | Fat: 11g | Saturated Fat: 1.5g | Polyunsaturated Fat: 9.5g | Sodium: 550mg | Fiber: 4.5g | Sugar: 7g