Butternut Squash my Vibes!
It is that time of year when we walk into our grocery stores and see all the beautiful varieties of squash and pumpkin. Warm up a chilly fall day with this luscious Butternut Squash soup recipe.
Butternut Squash my Vibes!
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Category
Soup
Cuisine
American
Servings
8
Prep Time
15 minutes
Cook Time
45 minutes
Butternut Squash Soup is literally fall in a soup bowl! A light and creamy bisque with apples and butternut squash makes this soup a perfect Fall main or side dish.
Yes we this recipe calls for a lot of peeling, coring and slicing however you can find pre-packaged butternut squash at most grocery stores. With the rise in
popularity of squash, most grocery stores offer pre-cut packages but we always recommend buying the squash whole not only the freshness but also to save the wonderful seeds for roasting! If you do buy pre-packaged, you need three cups. For the apply we recommend the granny smith as the tartness of the apple compliments the sweetness of the squash.
Note: This recipe calls for the squash to be boiled in the stock however you
can roast the squash, apples and carrots and onion drizzled with olive oil on a
pan and bake at 400 for about a half hour.
Amy
Ingredients
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1 large (3-pound) butternut squash, peeled, seeded, and cubed
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4 tablespoons Olive Oil
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1 medium yellow onion cut in quarters
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1 large green apple, cored and quartered
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2 large carrots, peeled and cut on a bias
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3 1/2 cups chicken broth (use vegetable for a vegan recipe)
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2 sprigs of thyme
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2/3 cup heavy cream (use unsweetened coconut milk for vegan/dairy free )
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5 cloves of garlic
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1 tsp sea salt
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1/2 tsp fresh ground pepper
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1/4 tsp cinnamon
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1 teaspoon or to taste Warriors Traditional Blend
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1 pinch nutmeg
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Pumpkin seeds
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Croutons
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A drizzle of cream and a sprig of thyme
Garnishes
Directions
Use a dutch oven to heat the oil and add the onion and cook until softened. Stir in the garlic and cook for 1 minute.
Add the squash and the apple to the pot and cook for 4-5 minutes, stirring occasionally.
Add the stock and bring to a boil then turning the heat to low and simmer for 15-20 minutes or until the butternut squash is fork tender.
Add the cream, thyme, cinnamon, nutmeg and Warriors Traditional Blend and let simmer for about 5 minutes letter the spices talk to the squash!
Add garnishments and serve
Using an immersion blender, blend the squash mixture until smooth. Alternatively use a blender using small portions and puree.
Adjust spices by adding additional salt and pepper or Traditional Warriors Blend to add more heat, nutmeg to add nuttiness and cinnamon for warmth.
Recipe Note
Soup can be made up to 2 days in advance and refrigerated in an airtight container. Reheat butternut squash soup in a pot on medium heat for about 5 – 8 minutes, stirring frequently, or until warmed through.
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