10/26/2026
Happy Monday, Everyone! 😊
Monday may not be our favorite day of the week, but here's a recipe for a bowl of soup that's creamy, comforting, and packed with seasonal vegetables, making it ideal for a cozy winter evening🍛
Ingredients:
1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 medium butternut squash, peeled and cubed
4 cups vegetable broth
½ tsp salt
¼ tsp black pepper
½ cup heavy whipping cream (optional, for extra creaminess)
Optional garnish: crispy sage leaves, pepitas, grated Gruyère or Parmesan, or chopped pecans
Instructions:
Sauté aromatics – Heat olive oil over medium heat in a large saucepan. Add onion and cook until tender (about 5 minutes). Stir in garlic and cook 1 minute more.
Add squash & broth – Add squash cubes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, until tender (10-15 minutes).
Puree – Use an immersion blender to puree directly in the pot, or transfer to a blender in batches. Return to the pan.
Finish – Stir in cream (if using) and heat through. If soup is thin, make a roux with 2 tbsp olive oil + 2 tbsp flour, whisk into soup, and simmer 10-15 minutes until thickened.
Serve – Ladle into bowls, garnish with chosen toppings, and enjoy.
Bonus tips:
Add diced ham, chicken, or lentils for a more filling meal.
Top with toasted breadcrumbs or a slice of crusty bread.
Swap squash for sweet potato, kale, or roasted red peppers for a different flavor profile.
Serve with crusty bread or a grilled cheese sandwich for a complete meal.
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