Butternut Squash Soup

Looking for a sweet, hearty something for the chilly winter weather? This classic butternut squash soup recipe is guaranteed to satisfy your taste buds.


  • 1 ½ tsp salt
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh sage
  • ½ tsp pepper
  • ½ tsp ground ginger
  • 1 tsp fresh lemon juice
  • 2 tbsp olive oil
  • 3 carrots, chopped
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 apple, peel cored and chopped
  • 6 cups chopped butternut squash, fresh or frozen
  • 4 cups chicken broth
  • 1 cup 100% apple juice

Cooking Process

  1. In a large saucepan, over medium-heat, heat the olive oil.
  2. Add carrots, onion, celery, garlic, apple and butternut squash to pan, cook for 5-7 minutes or until it begins to cook through, stirring occasionally.
  3. Add broth and juice; bring to a boil and reduce to a simmer.
  4. Add salt, thyme, sage, pepper and ginger. Simmer for 15 minutes or until vegetables are tender.
  5. Use an immersion blender (or transfer contents to a blender container) and blend until smooth. Stir in lemon juice. You may stir a spoonful of Cranberry Compote into center of each bowl of soup. Swirl, if desired. This adds a fun, tangy flavor to your soup.

Butternut Squash Soup

Bon Apetite!

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Butternut Squash Soup