Butternut Squash Soup
Oct
11
PREP TIME
15
COOK TIME
1.5 H
SERVINGS
6 to 8
- 1 large butternut squash, peeled, seeded and cut into chunks
- ½ head of garlic, peeled
- Olive oil
- 8 cups of vegetable or chicken stock
- 1 white onion, chopped
- 1-inch knob of ginger, peeled
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 1/8 teaspoon chili powder
Garnish:
- 1/8 ground cinnamon
- 1/3 cup sour cream
- Olive oil
- 2/3 cup roasted pumpkin or squash seeds
Step 01
Preheat oven to 375F.
Step 02
Cut and lay out the squash and garlic on a baking sheet to later drizzle with olive oil.
Step 03
Cook for 1 hour.
Step 04
Add the rest of the ingredients including what was cooked in the oven into a large stock pot. Make sure to exclude the garnishes.
Step 05
Heat over medium heat until the soup begins to simmer.
Step 06
Reduce the heat and blend until smooth with the Chef-Built Immersion Blender on high speed.
Step 07
Garnish each bowl of soup with a scoop of sour cream, a pinch of cinnamon and a sprinkling of roasted seeds.
