Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Warm up with this creamy, sweet butternut squash soup, made even better with the savory-sweet spice of our Apple Chai Sugar Shaker! It’s the perfect cozy fall dish, and in under an hour, you’ve got a delicious lunch or dinner. Pair it with your favorite bread for an extra treat!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
- Author
- Olivelle
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Servings
- 4
- Category
Ingredients
- 1 Medium Butternut Squash
- 1 Medium Red Apple
- 1 Large Yellow Onion
- 2 Tbsp Wild Rosemary Infused Olive Oil
- 1 Tbsp Apple Chai Sugar Shaker
- 1 ½ tsp Cumin Spice Infused Sea Salt
- 2 cups Chicken or Vegetable Stock
- 2 Tbsp Prosecco Italian White Wine Vinegar
- Pumpkin Seeds, to garnish
- Dried Cranberries, to garnish
- Cranberry Spice White Barrel Aged Balsamic, to garnish
Directions
- 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!