Caramelandcashews.com
Creamy Butternut Squash Soup
Caramel Cashews
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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!!!"
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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.
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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.
Get the recipe!
1
Preheat oven to 425 degrees Fahrenheit. Peel and chop the butternut squash into chunks.
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2
Place the butternut squash, onion, carrots, and garlic cloves on a large sheet pan.
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3
Combine melted butter, olive oil, honey, brown sugar, cinnamon, curry powder, kosher salt, and lemon juice in a small bowl.
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4
Drizzle it over the butternut squash mixture and toss until everything is coated. Roast in the oven for 25 minutes.
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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.
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6
Pour the butternut squash puree into a large saucepan over medium heat.
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7
Add ½ cup pumpkin puree, 1 cup vegetable stock, ½ cup water, 2 T. ginger pulp and 6 oz. cream.
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8
Stir until well combined and bring to a simmer. Remove from heat. Serve and enjoy!
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8
Click for full recipe!
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