Sweet and creamy butternut squash soup pairs with the savory and sweet spiced flavors of our award-winning Coconut Chai Sugar Shaker! Serve with your favorite bread and you have an easy fall lunch or dinner in less than an hour!
Servings: 4
Prep Time: 15 mins
Cook Time: 30 mins
Ingredients:
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1 Medium Butternut Squash
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1 Medium Red Apple
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1 Large Yellow Onion
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2 cups Chicken or Vegetable Stock
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Pumpkin Seeds, to garnish
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Dried Cranberries, to garnish
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Cranberry Spice Balsamic Vinegar, to garnish
Directions:
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Preheat oven to 425 F.
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Cut squash, apple, and onion into large dice. Toss with olive oil sugar shaker, and salt.
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Place on a lined baking sheet in a single layer and roast for 30 minutes or until squash is fork tender.
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Add roasted squash, apple, and onion to a blender with stock and vinegar. Combine until smooth and creamy.
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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.
