Butternut Squash Soup
prep time: 15 min
cook time: 60 min
serves: 6-8
Description |Download PDF

Butternut Squash Soup. A creamy and decadent fall soup, that adds some warmth to any cool rainy fall day. It's like a little bowl of sunshine, that your taste buds will enjoy, and is pretty photogenic if you wanna spice up your fall insta posts ;)


ingredients
  • 4tbsp Salted Butter
  • 2 Large Carrots Roughly Chopped
  • 2 Celery Stalks Roughly Chopped
  • 1/2 Large Onion diced
  • 1 Apple Peeled and diced
  • 1 Tbsp Ginger Paste
  • 1/8 Tsp Cinnamon
  • 1/8 Tsp Nutmeg
  • 1/8 Tsp Cloves
  • Salt and Pepper to Taste
  • 1 Bunch of Sage left on the stem
  • 1 Bunch of Thyme removed from the Stem
  • 1Tbsp Apple Cider Vinegar
  • 36oz Butternut Squash
  • 1.5 Quart Chicken/ Vegetable Stock
instructions
  1. 1. In a large pot over medium heat melt the butter. Add the carrots, celery, onion, and apples- sautee for 5-6 minutes or until veggies are slightly softened.
  2. 2. Add Ginger Paste, all spices, herbs, and apple cider and cook until all the veggies are fully coated in the spices- 3-4 minutes
  3. 3. Add butternut squash and stock. Cover pot with a lid and simmer until the butternut squash is soft. Around 30 minutes.
  4. 4. Using an immersion blender, blend the soup until creamy and no chunks of vegetables are left.
  5. 5. *If too thick simply add a little extra stock
  6. 6. Top each bowl with roasted pepitas, bacon crumbles, and creme fraiche- all which are optional.
  7. 7. If using bacon assume 1 slice per bowl
  8. 8. Soup can be stored in the fridge in an air tight container for 2-3 days or you can also freeze it.

tips

no tips for this recipe :(