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Creamy Butternut Squash Soup

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Creamy butternut squash soup with rice and parsley for a balanced plant-forward everyday comfort dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 145
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups butternut squash cubed
  • ½ cup cooked rice
  • 1 small onion chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 4 cups vegetable broth
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Hand Blender
Hand Blender
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Hand Blender

Cooking Instructions
 

  1. Heat olive oil in a pot over medium heat.
  2. Add chopped onion and cook until soft.
  3. Stir in garlic and cook for one minute.
  4. Add cubed butternut squash.
  5. Pour in vegetable broth and bring to a boil.
  6. Reduce heat and simmer for 20-25 minutes until squash is tender.
  7. Blend until smooth and creamy.
  8. Add in cooked rice.
  9. Season with salt and black pepper.
  10. Garnish with fresh parsley before serving.

Nutrition

Calories: 145kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 946mgPotassium: 311mgFiber: 2gSugar: 5gVitamin A: 8111IUVitamin C: 20mgCalcium: 47mgIron: 1mg

Notes

Blend carefully while hot.
Adjust broth for desired thickness.
Serve warm for best texture.

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