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Tasty Roasted Butternut Squash Soup

As Mother Nature is starting to turn down the temperature, I look forward to the beginning of “soup season.”  Homemade soup is something that I’ve always felt nurtured by. I like to have something homemade in the kitchen at all times. In the Summer it might be a peach pie but Fall calls for my favorite Roasted Butternut Squash Soup recipe.  Some of the ingredients may seem a bit odd at first but trust me when I tell you it’s tasty and just what your tummy is looking for!

 Enjoy and please share what your favorite homemade soup is.

Ingredients

1 Butternut Squash approx 3 lbs (peeled, seeded, and chopped)

1 Granny Smith Apple (peeled, seeded, and chopped)

1 cup of baby Carrots

1 Vidalia Onion

Fresh Ginger

1 stick of unsalted Butter

1-2 quarts of chicken broth (I prefer College Inn)

2 tbls Pumpkin Pie Spice

2 tsp Ground Cumin

Dried Thyme

Cayenne pepper to taste

Directions

Roast squash and ginger in the oven at 425 for 30-40 minutes or until soft

Melt the butter in a dutch oven or soup pot and cook the onion, carrots, and apples for approximately 5 minutes

Add roasted squash & ginger

Add spices

Add enough chicken stock to cover the veggies & bring to a boil

Reduce to low, cover the pot and simmer for 25-30 minutes

Blend until smooth. I used an immersion blender but you can also carefully place the ingredients in a blender

Enjoy!

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