It’s officially fall and soup’s on at my house! There’s a bazillion amazing soup recipes on Pinterest and blogs, but I like to make the easiest few soup recipes over and over again! This soup is always on the rotation but can be switched up so many ways- I have added white beans, chickpeas, sweet potatoes, corn and even cauliflower. You can play with the spices too!
Easiest Butternut Squash Soup
1/2 onion, chopped
1 carrot or 4-5 baby carrots, chopped
32- ounce box butternut squash, fresh or frozen
Oil to sauté
1 box low sodium vegetable broth
2 cups water plus extra to thin soup
1/2 teaspoon each allspice, paprika, and cumin
Salt and pepper to taste
Crispy chickpeas, optional for garnish
Sauté onions, carrots and butternut squash for ten minutes. Add vegetable broth, water and seasoning and bring to a boil. Reduce to a simmer and cook until butternut squash is soft. Blend with a blender or immersion blender until smooth. Top with crispy chickpeas and a drizzle of olive oil.