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Butternut Squash Soup

  • Prep 10 min
  • Total 60 min
  • Servings 4

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. ...MORE+ LESS-

Scaron
August 4, 2016

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

Steps

Hide Images
  • 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.

Expert 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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