Butternut Squash Soup

Butternut Squash Soup2.JPG
Butternut Squash Soup1.JPG
Butternut Squash Soup.JPG

1 butternut squash peeled and cubed

3 tbsp. olive oil

1 tbsp. butter

1/2 large vidalia onion, diced

1 clove minced garlic

1 apples cut into cubes ~ I leave the skin on

48 oz. chicken broth

salt, pepper, ground sage, smoked paprika, ground ginger, onion and garlic powder, to taste

1/2 c. toasted pumpkin seeds

Preheat oven 375 F.

Line a sheet pan with foil and spray with cooking spray.

Toss squash with 2 tbsp. of olive oil and seasoning to taste.

Roast for about 45 minutes, or until squash is softened.

Heat butter and remaining tbsp. of olive oil in a large pot.

Add onions and seasoning and cook for 3-4 minutes.

Add apples and garlic and continue cooking for another 3-4 minutes.

Transfer the squash to the pot along with chicken broth.

Simmer for 40 -45 minutes until apples are soft.

Use an immersion blender to purée to a smooth consistency.

Serve with toasted pumpkin seeds.

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Cranberry Sauce