Description
- A healthy and comforting Christmas soup loaded with festive herbs, tender veggies, and creamy goodness perfect for holiday dinners or cozy nights in.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, chopped
- 2 cups butternut squash, cubed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut milk (optional)
- Fresh herbs for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onions and garlic, sauté until soft.
- Stir in carrots, celery, and squash.
- Add broth, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce to a simmer for 25 minutes.
- Blend half the soup for a creamy texture (optional).
- Stir in cream or coconut milk if using.
- Serve hot, garnished with herbs.
Notes
- For a vegan version, skip the cream or use coconut milk.
- Store leftovers in the fridge for up to 4 days.
- This soup also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg