Creamy Butternut Squash Soup

Indulge in a velvety smooth butternut squash soup that's dairy-free and bursting with American flavors.

Soup American Dairy-Free
Easy 35 min 180 cal

1. In a large pot, sauté the onion and garlic until fragrant. 2. Add the diced butternut squash, vegetable broth, cinnamon, salt, and pepper. Bring to a boil. 3. Reduce heat, cover, and simmer for 20-25 minutes until the squash is tender. 4. Using an immersion blender, blend the soup until smooth. 5. Adjust seasoning if needed. 6. Serve hot, garnished with fresh parsley.


1 butternut squash, peeled and diced 1 small onion, chopped 2 cloves of garlic, minced 3 cups vegetable broth 1/2 tsp ground cinnamon Salt and pepper to taste Fresh parsley for garnish

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