Butternut Squash Soup
This is the best homemade butternut squash recipe ever. It is effortless, delicious, and healthy.
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Ingredients
– 3½ pound Butternut squash – 1 Granny Smith apple – 1 tbsp butter – 3 tbsp olive oil – 2 sweet onions, chopped – 4 carrots peeled and chopped
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Ingredients
– 40 ounces chicken broth – ¼ heavy cream – ⅛ teaspoon paprika – ¼ teaspoon ground cumin – ⅓ sour cream
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Instructions
– Cut the squash in half and remove the seeds. Place the cut side down on a foil-lined sheet pan – Repeat the same step on the apple.
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Instructions
– Place the sheet pan in a preheated 400-degree oven and bake for 45 minutes or until the squash pulp is tender remove the pan from the oven to cool. Scoop out the squash and apple.
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Instructions
– Place butter and oil in a Dutch oven over medium heat. Add chopped onions, carrots, and salt and pepper to taste, cook for 20 minutes.
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Instructions
– Add squash, apple, and chicken broth and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Remove from heat and allow to cool.
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Instructions
– To puree the mixture you can use an immersion blender, a blender, or a food processer.
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Instructions
– Return mixture to the Dutch Oven. Stir in cream, paprika, and cumin, and simmer for 10 minutes.
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Instructions
– Garnish your butternut squash soup with sour cream, roasted pepitas, fresh herbs, and cracked black pepper.
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Grad the recipe, full instructions, and pro tips at the link below. You're going to want to try this amazing butternut squash soup yourself!
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