Roasted Butternut Squash Soup with Cranberry Spice Drizzle

Roasted Butternut Squash Soup with Cranberry Spice Drizzle

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Roasted Butternut Squash Soup with Cranberry Spice Drizzle


Sweet and creamy butternut squash soup pairs with savory and sweet spiced flavors of our award winning Coconut Chai Sugar Shaker! Serve with your favorite bread and you have an easy fall lunch or dinner in less than an hour!

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Prep Time:  15 minutes  - Cook Time:  30 minutes- Total Time:  45 minutes
Yield: Serves 4-6

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Ingredients:


1 Medium Butternut Squash
1 Medium Red Apple
1 Large Yellow Onion
2 Tbsp Wild Rosemary Olive Oil
1 Tbsp Coconut Chai Sugar Shaker
1.5 tsp Cumin Spice Sea Salt
2 cups Chicken Stock
3 Tbsp Rosé Vinegar
Pumpkin Seeds, Dried Cranberries, and Cranberry Spice Balsamic Vinegar to finish.

Instructions: 

  1. Preheat oven to 425F. 
  2. Cut squash, apple, and onion in large dice. Toss with olive oil sugar shaker, and salt.
  3. Place on a lined baking sheet in a single layer and roast for 30 minutes or until squash is form tender. 
  4. Add roasted squash, apple, and onion to a blender with chicken stock and vinegar. Combine until smooth and creamy. (Tip: Add veggies and liquid in batches to help make blending easier). 
  5. Serve with pumpkin seeds, cranberries, and a drizzle of vinegar. Enjoy! 

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