With just a few ingredients and about 30 minutes you can have this delicious soup!
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: Soup
Cuisine: American
Keyword: butternut squash soup, easy meal, soup
Servings: 4people
Cost: 10
Equipment
enamel coated dutch oven
emersion blender
Microplane grater
8" chefs knife
Ingredients
1chopped medium onion
1cupchopped carrots
1cupchopped apple
4cupsroasted butternut squash
½cuporange juice
⅓cupbrown sugar
4cupschicken stock
½cuphalf-n-half
½tspcinnamon
½tspnutmeg
salt and pepper to taste
4tblsbutter
1tblsextra virgin olive oil
¼cupsunflower or pumpkin seeds
Instructions
Saute chopped onion in butter and olive oil in a 6 quart dutch oven. Add chopped carrots and cook until tender.
Add chopped apple and continue to cook until tender.
Add roasted butternut squash. Using a masher, mash until ingredients are soft and mixed.
Add spices. Add chicken stock and stir.
Use emersion blender to combine all of the ingredients until smooth.
Stir in half-n-half.
Optional: serve with sunflower seeds or pumpkins seeds.
Notes
Be very careful when using the emersion blender with this hot soup. Keep the emersion blender below the surface of the soup and do not allow the blender to be in motion when removing it from the soup!