As the season’s change and the cooler weather sets in there’s nothing like a simple squash soup to warm your soul. This soup recipe is truly simple and is a tested crowd-pleaser – even your picky eaters will smile.

Simple Squash Soup

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By Stonyfield

• Vegetarian
• American
• Gluten Free
• Soups
• Clean Plate Club
• Winter
• Fall

As the season's change and the cooler weather sets in there’s nothing like a simple squash soup to warm your soul. This soup recipe is truly simple and is a tested crowd-pleaser - even your picky eaters will smile.

Ready In: 1 hour 25 minutes

Level: Easy

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Prep: 10 minutes

Cook: 1 hour

Yields: 6 Servings

Print Recipe

Ingredients

• 4 lb butternut squash (peeled, seeded, diced into 1/2 inch cubes (2 -2 lb squash))
• 1 Tbsp olive oil
• 2 large yellow onion (chopped)
• 4 tsp curry powder
• 1 tsp ground cumin
• 8 c vegetable stock
• 1/4 c Stonyfield Organic Heavy Whipping Cream
• 1/2 c fresh cilantro chopped

directions

Step 1

Add cubed butternut squash to a large soup pot.

Step 2

In a separate frying pan heat olive oil. Add chopped onion and cook until soft (approximately 5 minutes).

Step 3

Add cumin and curry powder to onion and cook for another minute.

Step 4

Add onions to the squash in the soup pot and then pour in vegetable stock.

Step 5

Heat the mixture in the soup pot on medium/low heat for approximately 50 minutes or until squash is soft (test with a fork).

Step 6

Use a stand up blender or an immersion blender to puree the soup

Step 7

Whip the cream in a large bowl until it holds its shape. Ladle the soup into serving bowls and top with a dollop of the whipped cream and a sprinkle of the chopped cilantro.