Butternut Squash Soup
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The addition of ginger in this butternut squash soup really kicks it up a notch!
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INGREDIENTS
- butternut squash - onions & carrots - garlic & ginger - butter & olive oil - honey & sugar - spices - lemon juice - apple juice & stock - cream - canned pumpkin
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1
Cut both ends & the "neck" off of the squash. Peel both ends. Scoop out the seeds & dice into 1 inch cubes.
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2
Peel & cut onion & carrots. Dice them. Peel two garlic cloves. Place butternut squash, onion, carrots & garlic on a sheet pan.
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3
Combine melted butter, olive oil, honey, brown sugar, cinnamon, curry powder, kosher salt & lemon juice. Coat vegetables with mixture.
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4
Roast at 425 degrees for 25 minutes. While cooking, peel & grate ginger.
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5
Blend cooled vegetables with apple juice & vegetable stock.
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6
Pour into large saucepan on medium heat. Add pumpkin puree, vegetable stock, water, ginger pulp & cream.
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7
Stir & bring to a simmer. Remove from heat and...
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Enjoy!
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