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Roasted Butternut Squash Soup Recipe

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This recipe for Roasted Butternut Squash Soup is from The Bell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 large butternut squash(about 2 lbs), cut in half, scoop out seeds
3 large carrots- cut off the ends
1 large onion, cut in half
1 large Granny Apple, cored and cut in half
1 medium sweet potato, whole- not peeled
4 cloves of garlic
2 tbsp olive oil
salt and pepper
4 cups chicken stalk
4 pieces of crisp bacon, broken
reserved squash seeds roasted(see below)

Directions:
Directions:
Preheat oven to 425º.
Line a large sheet with parchment paper, place squash, carrots, apple, sweet potato and garlic on the sheet. Drizzle with olive oil, salt and pepper. Roast on top shelf of oven. After 20 minutes, remove apple and garlic. Transfer to blender. After 40 minutes, remove onion, carrots and sweet potato. When the potato is cool enough to handle, pull off skin and add onion, carrots, potato to the blender.
After 60 minutes, or once the squash is fork tender, remove from oven. When squash is cool enough to handle, scoop out flesh and transfer to blender. Add 1-2 cups of chicken stock to the blender ingredients and blend until smooth. Transfer soup to a pot and add the rest of the stock, simmer for 30 min.
Note: if you like the soup thicker, only use 3 cups of stock.
Season to taste. Top with bacon bits and the roasted squash seeds.
Roasted Squash Seeds:
Line roasting pan with parchment paper and spread the cleaned seeds in an even layer. Spray with coconut oil spray and sprinkle with salt. Roast in a 425º oven for 6-8 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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