“One of the first soups I made on the site was a butternut squash and carrot puree, which was also one of the only four soups I really knew how to make prior to Soupy. To celebrate this special occasion, I decided to update the recipe to create the classic butternut squash soup.”
Butternut Squash Soup
Print recipe
| Meal type | Butternut Squash, Carrots, Cinnamon , Nutmeg |
| Season | Fall, Winter |
Ingredients
- 1 butternut squash, cubed
- 1 red onion, diced
- 2-3 cloves of garlic, minced
- drizzle of olive oil (use your discretion) 2-3 cups of water
- 3 carrots, cut up
- 1/4 cup of light heavy cream
- 1 tablespoon of nutmeg
- 1 tablespoon of cinnamon
- 1 tablespoon cloves
- salt and pepper, to taste
Directions
| 1 | Pre-heat oven to 350 degrees and coat squash in garlic, olive oil, salt and pepper. |
| 2 | Let cook for 30 minutes or until soft. Boil water and cut up the onions and garlic. |
| 3 | Add the carrots and the cooked squash, along with the cinnamon, cloves, nutmeg and salt and pepper. |
| 4 | Let cook for 20 minutes. Add the cream and blend. |