< Back to Recipes
Butternut Squash Soup

Butternut Squash Soup


1 cooked butternut squash
2 tbsp olive oil
1/2 cup chopped yellow onion
4 cloves of minced garlic
1/8 tsp ground nutmeg
1 tsp chili powder
1 tsp salt
4 cups vegetable broth
1 tsp of maple syrup

In a large soup pot, saute the onions and garlic until caramelized, about 10 minutes. Scoop the cooked butternut squash out of the skin and into a blender. Combine the cooked onions & garlic and all remaining ingredients into the blender. Blend until smooth, then transfer back into the pot and heat through. Garnish with freshly ground black pepper and roasted pumpkin seeds.