Creamy Butternut Squash Soup

Caramel            Cashews

&

Caramelandcashews.com

"This soup is amazing!!! I've made it twice so far and it's a keeper...the roasted vegetables with that drizzle, yummmm!!!"

INGREDIENTS:

Butternut squash

Pumpkin puree

Onion & carrots

Garlic cloves

Butter & olive oil

Honey

Brown sugar

Spices

Apple juice

Vegetable stock

Cream

The best soup for fall.

This butternut squash soup is subtly sweet, ultra-creamy, and packed with flavor. Everyone who tries it asks for the recipe! A perfect dinner for a chilly night.

1

Preheat oven to 425 degrees Fahrenheit. Peel and chop the butternut squash into chunks.

2

Place the butternut squash, onion, carrots, and garlic cloves on a large sheet pan.

3

Combine melted butter, olive oil, honey, brown sugar, cinnamon, curry powder, kosher salt, and lemon juice in a small bowl.

4

Drizzle it over the butternut squash mixture and toss until everything is coated. Roast in the oven for 25 minutes.

5

Once cooked and cooled, spoon the vegetables into a blender and blend with ½ cup apple juice and 1 cup of the vegetable stock.

6

Pour the butternut squash puree into a large saucepan over medium heat.

7

Add ½ cup pumpkin puree, 1 cup vegetable stock, ½ cup water, 2 T. ginger pulp and 6 oz. cream.

8

Stir until well combined and bring to a simmer. Remove from heat. Serve and enjoy!