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Creamy Butternut Squash Soup
This is a simple butternut squash soup that totally tastes gourmet. Roasting the veggies first brings out their best flavor and the toppings really elevate the soup so donβt skip those.
Recipe
- 1 large butternut squash (3 lbs), peeled, seeded and cut into 1β cubes
- 2 medium carrots, peeled and cut into 1-inch chunks
- 1 medium yellow onion, quartered and separated into smaller chunks
- 4 garlic cloves, peeled and ends trimmed
- 4 Tbsp extra virgin olive oil
- 1 1/2 tsp fine sea salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 4 cups chicken stock or vegetable stock
- 3 Tbsp unsalted butter
- 3 Tbsp real maple syrup, plus more to serve
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/2 cup filtered water or added to desired consistency
SOUP GARNISH:
- 6 oz Browned Bacon Bits
- Maple Syrup to drizzle
- Fresh Parsley, finely chopped
*Recipe on video and text may differ from each other!
How to cook Creamy Butternut Squash Soup:
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