Butternut Squash Soup Recipe - Brovelli Oils, Vinegars & Gifts

Butternut Squash Soup Recipe

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Butternut Squash Soup

1 Medium Butternut Squash
1 Medium Red Apple
1 Large Yellow Onion
2 Tbsp Wild Rosemary Olive Oil
1 Tbsp Coconut Chai Shaker
1 1/2 tsp Cumin Spice Sea Salt
2 cups Chicken Stock
3 Tbsp Rosé Vinegar
Pumpkin seeds and cranberries to serve

1. Preheat over to 425 F.
2. Cut butternut squash, apple, and onion in large chunks and toss with olive oil, coconut chai shaker, and cumin spice sea salt.
3. Place veggies in an even layer on baking sheet and roast for 30 minutes or until squash is fork tender.
4. Add veggies to a blender with chicken stock and vinegar. Blend until smooth and creamy.
5. Serve with cranberries and pumpkin seeds.
6. Enjoy!


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