Butternut Squash Soup

Name: Butternut Squash Soup
Ingredients: 2 tbl. Arbequina EVOO (divided); 2 Butternut Squash; 1 medium onion, diced; ¼ c. Cinnamon Infused Honey; 2 garlic cloves, minced; 1 ½ tsp. ground sage; 1 ½ tsp. cumin; 2 c. vegetable stock; 5 c. water; ¼ tsp. ground ginger; salt and pepper to taste; pine nuts or pepitas for topping

by Alesia Foster November 17, 2022

This delicious soup is easy to make and is a great fall recipe!

Butternut Squash Soup

Rated 5.0 stars by 1 users

Ingredients

2 tbl. Arbequina EVOO (divided)
2 Butternut Squash
1 medium onion, diced
¼ c. Cinnamon Infused Honey
2 garlic cloves, minced
1 ½ tsp. ground sage
1 ½ tsp. cumin
2 c. vegetable stock
5 c. water
¼ tsp. ground ginger
salt and pepper to taste
pine nuts or pepitas for topping

Directions

Slice squash in half, remove insides and cut into pieces. Toss with 1 tbl. olive oil.
Add to a sheet pan. Bake at 400 for 35-45 minutes. Set aside.
Saute onion with remaining 1 tbl. olive oil until soft in a large pot.
Add remaining ingredients to pan including squash. Bring to a boil and simmer for about 15 minutes.
Using a immersion blender, pulse into mixed. Top with nuts and enjoy!
*for creamier soup, add ½ c. heavy cream when blending.

Recipe Note

Yum!

Butternut Squash Soup

Butternut Squash Soup

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Ingredients

Directions

Recipe Note