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Butternut Squash Soup Recipe

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This recipe for Butternut Squash Soup is from Azevedo Family Cookbook, 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:  
2.5-3 lbs. butternut squash, cubed
1 onion, peeled and quatered
2 sweet apples, cored and sliced
8 cloves of garlic
3 sprigs of thyme
¼ cup olive oil
1 ½ tsp salt
½ tsp pepper
¼ tsp nutmeg
¼ tsp cayenne pepper
½ cup heavy cream
Pepitas (optional for garnish)
Directions:
Directions:
1. Heat oven 400 degrees
2. Place cubed squash, onions, apples, garlic, and thyme on a baking sheet
3. Drizzle with olive oil and season with salt and pepper
4. Roast 30-40 minutes until squash is tender with a fork
5. Transfer all veggies into a blender with the cream, add the rest of the spices
and blend 5 minutes until smooth
*Blender must be large or do this in batches. You can also use an immersion
blender if you transfer the veggies into a large pot or bowl
6. Top with pepitas, cream and chives as garnish (optional)
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
50 minutes

 

 

 

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