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Butternut Squash Soup

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Butternut Squash Soup
  • Prep Time 10 min
  • Total Time 60 min
  • Servings 4
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This has notes of pumpkin pie (which I adore) and of good mashed squash. It’s savory, with a tinge of sweetness. It’s just divine. Served with some salted crispy shallots on top for a tasty garnish.

Ingredients

2
tbsp olive oil
1
sweet onion, diced
Pinch of Salt
2
carrots, peeled and sliced into thin disks
1
apple, peeled, cored and diced
2
lb butternut squash, cubed
4
cups vegetable broth
1
tsp cinnamon
1
tsp ginger
1
tsp paprika
1/4
tsp cloves
Salt and pepper, to taste

Directions

  • 1 Heat the olive oil in a large Dutch oven over medium heat. Add the onion and stir. Salt lightly, cover and cook for 10 minutes, until just starting to get translucent.
  • 2 Stir in the carrots, apples, butternut squash and vegetable. Cover and cook for 30 minutes.
  • 3 Stir in seasonings and reduce heat. Simmer for 10 minutes. Use a stick blender to puree the soup. Serve warm.
Tips  

Garnish with crispy shallots. To make: Heat 1 tbsp olive oil in a small skillet. Slice shallots into thin rounds (use about one shallot/person). Saute the shallots in the oil, salting with sea salt, until browned. Transfer to a paper towel-lined plate and let sit for a minute or two. Then spoon onto each bowl of soup.

Nutrition Information 
No nutrition information available for this recipe
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