Butternut Squash Soup
OK! So I try not to write long stories or messages about the recipes as I hate having to read through them myself.
But really Quick, I found this recipe online one day as i was looking for something different to cook for my kids. I’ve since remixed and *zuzshed* the recipe to perfection. Hope you love it!
- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
Ingredients
The Soup
- 1 – 3 or 4 pound Butternut Squash
- 1 Apple
- 1 yellow or White onion
- 4 or 5 Full sized carrots
- 2 celery stalks
- 1 large sweet potato
- 2 16 oz boxes of chicken stock (vegetable stock if you’re vegan)
- 4 oz heavy cream (or coconut milk)
- 1tbsp Salted Butter
- Salt & Pepper to taste
- Onion Powder to taste
- Badia® Sazon Complete
Tools
- 1 5Qt Pot
- 1 immersion blender
The Steps
Preparing your vegetables
Wash EVERYTHING! No seriously Wash all of the vegetables & fruit that are listed above.
Chop all the vegetables and fruit into large pieces and sautee in 5tq pan with butter and salt til lightly browned.
Once the vegetables are browned to your preference, pour in the Chicken (or vegetable) stock and cook on medium low until vegetables are tender.
Remember to stir regularly so that it doesn’t burn at the bottom of the pot.
Once the vegetables are fork tender (a fork can stick in the vegetables easily), use the immersion blender to blend everything in the pot together.
After blending everything together, let simmer on the stove for 10-15 minutes and season with onion powder, Badia®, and salt & pepper to desired flavor
add heavy cream (or coconut milk) to soup & stir in slowly.
Serve & enjoy!
(I like to add sunflower & pumpkin seeds to mine as a garnish!)
- Amount per serving
- Calories0
- % Daily Value*
