Butternut Squash Soup

Butternut Squash Soup
0 19 November 2015

The perfect soup for a chilly day.  Squash, apple, onion, and carrots make this a very simple recipe.  Enjoy this delicious soup!


Butternut Squash Soup
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  1. 1 large butternut squash (about 5 lbs). Peeled, cored, and cubed.
  2. 1 apple, cored and sliced, preferably green
  3. 1 small yellow onion, chopped
  4. 2 carrots, chopped
  5. 3 tbsp olive oil
  6. 1 1/2 tsp salt
  7. 1 1/2 tsp cinnamon
  8. 1/2 tsp cumin
  9. 1 tsp chili powder
  10. 3 cups organic chicken broth
  11. 2 tbsp ghee
  1. Preheat oven to 400 degrees F.
  2. Combine the butternut squash, olive oil, 1/2 tsp salt, 1/2 tsp cinnamon, and 1/2 tsp cumin. Mix together and spread onto baking sheet.
  3. Toss the carrots, onion, and apples to coat with the remnants from the squash bowl. Place on a second baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until tender, stir one time.
  4. Heat ghee over medium heat in a large pot. Add the all roasted ingredients and chicken broth. Add 1 teaspoon each of salt, cinnamon and chili powder. Bring to a boil, then reduce heat to low and simmer for 20 minutes, covered.
  5. Blend all ingredients in a blender until smooth. Best served warm.
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