Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Olivelle
4
15 minutes
30 minutes
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.
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!