Butternut Squash Soup

Thick and creamy Butternut Squash soup. This soup will warm you up from the inside out on a cold day. With warm comforting spices, and a smooth texture, it's one of my favourite soups.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

TIPS AND TRICKS

Step 2

- Depending on the size of the squash and your other vegetables, your soup may come out thicker then you would like. In this case you can add some milk or cream to thin it out a bit.

Step 3

Submersion blender, large pot with lid, cookie sheet with parchment paper, cutting board, knife, measuring cups and spoons, vegetable peeler, and garlic mincer.

Step 4

- Preheat your oven to 425F. Line a cookie sheet with parchment paper. Peel and chop you squash and place on your lined cookie sheet. Toss the squash in softened butter and brown sugar. Then place in your oven and back until tender. Approximately 20min.

Step 5

- Meanwhile, chop your onions then sauté in a large pot just to sweat them. add minced garlic. Add chicken stock, diced carrots, celery, apple and spices. Add everything from your cookie sheet and be sure to get all the buttery goodness with the squash.

Step 6

- Cover and let simmer for at least an hour ( I like to let it go for a few hours)

Step 7

- Once everything is soft and cooked, remove the pot from the heat and

Step 8

discard the bay leaves. Using a submersion blender, puree the soup until smooth. Taste and add more spices as desired.

Step 9

- If you would like it thinner add some milk or cream at this point.

Step 10

- Serve hot and add a dollop of sour cream (or other substitutes)

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