ROASTED BUTTERNUT SQUASH SOUP
Sweet and creamy butternut squash soup pairs with savory and sweet spiced flavors of our delicious Apple Chai Sugar Shaker! Serve with your favorite bread and you have an easy fall lunch or dinner in less than an hour!
1 Medium Butternut Squash
1 Medium Red Apple
1 Large Yellow Onion
1 Tbsp Apple Chai Sugar Shaker
1 1/2 tsp Cumin Spice Sea Salt
2 cups Chicken or Vegetable Stock
Pumpkin Seeds, to garnish
Dried Cranberries, to garnish
Cranberry Spice Balsamic Vinegar, to garnish
Preheat oven to 425F.
Cut squash, apple, and onion in large dice. Toss with Wild Rosemary Olive Oil, Apple Chai Sugar Shaker, and Cumin Spice Sea Salt.
Place on a lined baking sheet in a single layer and roast for 30 minutes or until squash is fork tender.
Add roasted squash, apple, and onion to a blender with stock and Prosecco Wine Vinegar. Combine until smooth and creamy.
Serve with pumpkin seeds, cranberries, and a drizzle of Cranberry Spice Balsamic Vinegar. Enjoy!
To make blending the soup easier, we would recommend blending the stock and veggies in batches to ensure your soup is creamy and smooth.
Our Cranberry Spice Balsamic Vinegar is a seasonal flavor. If you do not have this flavor available, you can replace it with our Crisp Anjou Pear Balsamic Vinegar or our Harvest Fig Balsamic Vinegar.