Butternut Squash Soup
- Oct 4
- 1 min read
A warm and creamy blend of roasted butternut squash and smooth broth creates a comforting soup perfect for fall and winter.
Servings: 8 • Total Time: 75 Minutes
INGREDIENTS
3 pounds cubed butternut squash
2 apples, peeled and cubed
4 large carrots, peeled and cubed
1 small head of cauliflower cut
1 carton of vegetable or chicken stock (personal preference)
DIRECTIONS
Roast all veggies (squash, carrots, and cauliflower) until soft. 350 degrees for about an hour stirring halfway
Place veggies and apples in a blender or in a pot using an immersion blender, add broth, and blend until smooth
Season with salt and pepper to taste
Friendly Recommendation: You can add more apples if you like your soup sweeter