Butternut Squash and Walnut Soup
A rich and creamy butternut squash and walnut soup, perfect for fall or winter evenings!
Servings 4
Calories 413kcal
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1/2 onion diced
- 1 butternut squash peeled and cubed
- 32 ounces chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tsp salt
- 1/2 cup toasted walnuts
- 1/2 cup sour cream
Instructions
- In a large pot, sauté garlic and onion in olive oil until onions are translucent (about 5 minutes).
- Add butternut squash, broth, and cream. Bring to a boil. Lower heat, cover, and allow to simmer for 15-20 minutes until squash is soft.
- Pour contents of pot into blender. Add walnuts and salt. Blend until pureed.
- Pour into bowls. Fill a plastic bag with sour cream, carefully cut the corner off, and pipe three circles in each soup bowl. Use a wooden skewer (or knife) to pull and drag out from the center to create the spider web from the sour cream. Top with a walnut half. Enjoy!
Notes
Recipe yields 4 to 6 servings.
Nutrition
Calories: 413kcal | Carbohydrates: 30g | Protein: 10g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 1273mg | Potassium: 1002mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20550IU | Vitamin C: 41.1mg | Calcium: 170mg | Iron: 2.3mg