Butter Nut Squash Soup Recipe

Written by John fenster

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1 medium-sized butternut squash, peeled, seeded, and diced 1 onion, chopped 2 carrots, peeled and chopped 2 apples, peeled, cored, and chopped 3 cloves garlic, minced 4 cups vegetable or chicken broth 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger Salt and pepper to taste 2 tablespoons olive oil


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Spread out the apple slices, carrots, butternut squash cubes, and onion slices on a baking sheet.


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 Add the olive oil and toss to coat. Put the veggies in an oven that has already been heated and roast them for 25 to 30 minutes, or until they are soft and slightly caramelized.


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In a big pot, heat some olive oil and add the crushed garlic. Cook for a few minutes, until the garlic smells good.


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Put the apples and veggies that have been roasted into the pot. Put in the chicken or veggie broth and mix it in.


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To make the soup taste better, add salt, pepper, ground ginger, ground nutmeg, and ground cinnamon. Use a lot of force to mix the spices together evenly.


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Once the soup starts to simmer, turn down the heat, cover it, and let it simmer for 15 to 20 minutes.


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If you don't have an immersion blender, you can put the soup in batches into a blender and make sure to mix in a well-ventilated area so that steam doesn't build up.