Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Ingredients:

Directions:

  1. Preheat oven to 425 F.

  2. Cut squash, apple, and onion in large dice. Toss with olive oil sugar shaker, and salt.

  3. Place on a lined baking sheet in a single layer and roast for 30 minutes or until squash is fork tender.

  4. Add roasted squash, apple, and onion to a blender with stock and vinegar. Combine until smooth and creamy.

  5. Serve with pumpkin seeds, cranberries, and a drizzle of vinegar. Enjoy!

Recipe Note:

To make blending the soup easier, we would recommend blending the stock and veggies in batches to ensure your soup is creamy and smooth. 

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