Butternut Squash Soup

One of our favorite fall recipe. Specially Kids Love it

Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup
Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Dinner, Lunch, Soup
Cuisine American

Ingredients
  

  • 1 Butternut Squash Medium Sized
  • 1 Onion Roughly chopped
  • 2 Carrots Roughly Chopped
  • 8 Cups Chicken Stock
  • Salt
  • Black Pepper
  • Olive Oil
  • 2 tbsp Butter
  • 1 tsp Maple Syrup
  • Sour Cream Optional
  • Pumpkin Seeds to garnish
  • Mint to garnish

Instructions
 

  • Cut Butternut squash
  • Scoop out the seeds
  • Generously season with salt, pepper and olive oil
  • Place on a baking tray facing up
  • Bake for 30 minutes at 350F
  • Roughly chop onion and carrots
  • Season with Black Pepper, salt and olive oil
  • Put them with the squash
  • Bake until the squash is fork tender (45 minutes approx.)
  • Take out the vegetables
  • Scoop out all of the pulp of squash
  • In a pan take butter
  • Add squash pulp and roasted veggies
  • Cook for 2 minutes
  • Add chicken stock
  • Let it simmer for 10-15 minutes
  • Blend
  • Add lemon juice
  • Cook until it reaches your required consistency
  • Serve hot
  • Drizzle some sour cream on top
  • Garnish with pumpkin seeds and mint
Keyword Butternut Squash Soup

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