Roasted Butternut Squash Soup Recipe

When the nights turn cold, I love to get cozy with a hot bowl of this Butternut Squash Soup. This soup is a delicious and healthy dinner for the brisk nights of fall and winter.

– butternut squash  – butter  – olive oil – sweet onion – baby carrots – apple – salt – pepper – chicken broth – whipping cream – curry – cumin


– Cut the squash in half, scoop out the seed  – Place the squash halves on a baking sheet – Place in the oven – Melt butter with the olive oil in a large pot over medium heat – Add the onion, carrots, apple, salt & pepper

– Saute – Add the chicken broth – Scoop the baked butternut squash out of the skins, and add that, as well – stir in – Bring pot to a boil, reduce heat to a simmer

– Remove from heat, and let stand  – Using a food processor or blender, process the soup until it is a smooth consistency – Pour the mixture back into the pot – Add whipping cream and spices – Cook on low, covered

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