ROASTED BUTTERNUT SQUASH SOUP
ROASTED BUTTERNUT SQUASH SOUP
The Hen House
4
30 minutes
15 minutes
ROASTED BUTTERNUT SQUASH SOUP
Sweet and creamy butternut squash soup pairs with savory and sweet spiced flavors of our delicious Apple Chai Sugar Shaker! Serve with your favorite bread and you have an easy fall lunch or dinner in less than an hour!
Ingredients
- · 1 Medium Butternut Squash
- · 1 Medium Red Apple
- · 1 Large Yellow Onion
- · 2 Tbsp Wild Rosemary Infused Olive Oil
- · 1 Tbsp Apple Chai Sugar Shaker
- · 1 ½ tsp Cumin Spice Sea Salt
- · 2 cups Chicken or Vegetable Stock
- · 2 Tbsp Prosecco Italian White Wine Vinegar
- · Pumpkin Seeds, to garnish
- · Dried Cranberries, to garnish
- · Cranberry Spice Balsamic Vinegar, to garnish (alt. Crisp Anjou Pear – or Harvest Fig)
Directions
- Preheat oven to 425F.
- Cut squash, apple, and onion in large dice. Toss with Wild Rosemary Olive Oil, Apple Chai Sugar Shaker, and Cumin Spice Sea Salt.
- Place on a lined baking sheet in a single layer and roast for 30 minutes or until squash is fork tender.
- Add roasted squash, apple, and onion to a blender with stock and Prosecco Wine Vinegar. Combine until smooth and creamy.
- Serve with pumpkin seeds, cranberries, and a drizzle of Cranberry Spice Balsamic 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.