Savory Butternut Squash Soup
I have eaten Butternut Squash Soup out of the box and in restaurants…and personally, soups shouldn’t be cold or sweet. 🙂 So when I made my version, I added more savory flavors and root veggies.
Ingredients
Directions
- Preheat oven to 350 degrees.
- In a baking pan, place butternut squash, garlic, apple and leeks with oil and seasoning. Bake for 60 minutes.
- In the meantime, in a stovetop pan, add leeks, carrots, celery, butter, celery seed, cinnamon, arrowroot, pepper and salt. Let cook on low for 20 minutes until veggies are tender.
- Add 6 cups of chicken broth. Scrape brown bits off of the bottom of the pan and stir in the flavor.
- Add baking pan ingredients to pot.
- Using the used greased baking pan, place separated butternut squash seeds with 1 tsp hot sauce (I used Sriracha) and 1 teaspoon sea salt. Bake at 200 degrees for 30 minutes.
- Use immersion blender and cream soup. Add optional whipping cream. Serve soup atop with spicy seeds
- Enjoy!
Ingredients
Directions
- Preheat oven to 350 degrees.
- In a baking pan, place butternut squash, garlic, apple and leeks with oil and seasoning. Bake for 60 minutes.
- In the meantime, in a stovetop pan, add leeks, carrots, celery, butter, celery seed, cinnamon, arrowroot, pepper and salt. Let cook on low for 20 minutes until veggies are tender.
- Add 6 cups of chicken broth. Scrape brown bits off of the bottom of the pan and stir in the flavor.
- Add baking pan ingredients to pot.
- Using the used greased baking pan, place separated butternut squash seeds with 1 tsp hot sauce (I used Sriracha) and 1 teaspoon sea salt. Bake at 200 degrees for 30 minutes.
- Use immersion blender and cream soup. Add optional whipping cream. Serve soup atop with spicy seeds
- Enjoy!