Butternut Squash Soup Recipe

Butternut Squash Soup is one of my favourite soups to have when the weather is chilly. Not only is it great in the fall months, but it is a great soup for the winter and spring months as well! This recipe is packed full of flavour and is loaded with tons of fibre, vitamins and minerals

Butternut Squash Soup Recipe

Ingredients

• 1 Butternut Squash
• 1 Sweet Onion
• 2 Granny SmithApples
• 2 Tablespoons Olive Oil
• 1 Teaspoon Curry
• 1 Teaspoon Cumin
• 1 Teaspoon Cinnamon
• 1 Teaspoon Cloves
• 1 Litre Box of Organic Vegetable Broth

Instructions

• Preheat Oven to 350℉
• Pierce squash with a fork several times and place on a cookie sheet
• Roast squash for approximately one hour (or until a knife slides into the squash easily)
• Cut squash in half lengthwise, and remove skin and seeds
• Puree the flesh in a food processor until smooth. Set aside
• In a large soup pot, sautée one sweet onion (chopped) and 2 Granny Smith apples (diced) in olive oil
• Add ½ teaspoon each of curry, cumin, cinnamon, cloves
• Add a small amount of vegetable broth (for moisture, so the onion, apples, and spices do not burn)
• When the onion and apples are soft, puree in food processor
• Return to soup pot and add the squash puree and the remainder of the 1-litre box of broth
• Add ½ teaspoon of each of the four spices again
• Whisk the mixture together until smooth
• Simmer on low heat for 30 minutes
• Ladle into soup bowl. Add a dollop of sour cream to centre of the bowl
• Serve hot