Spiced Butternut Squash Soup
Yellow leaves, crisp air, apple cider and butternut squash soup. Autumn is here and I couldn't be more excited to curl up with a bowl.
Spiced Butternut Squash Soup
Yellow leaves, crisp air, apple cider and butternut squash soup. Autumn is here and I couldn't be more excited to curl up with a bowl.
Cooking Instructions
- 1
Peel the squash and remove seeds
- 2
Cut into roughly 1 inch cubes
- 3
In a large pot, combine turkey stock and squash. Bring to boil.
- 4
Reduce heat and simmer until squash is tender. (About 30-40 minutes)
- 5
Meanwhile, dice onion and mince garlic. Saute onion in olive oil until tender. Add garlic, saute until lightly browned and fragrant.
- 6
When squash is tender, use a slotted spoon to transfer to blender. Add about 1/4 cup of liquid from the pot. Remove center from blender lid and replace with a towel to allow steam to escape. Blend with onions and garlic until smooth.
- 7
Add pureed squash back into pot. Add spices and stir well.
- 8
Return soup to gentle simmer and let flavors develop in covered pot for at least 30 minutes but up to 2 hours.
- 9
Stir well before serving and top with pumpkin seeds and cheese.
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