Butternut Squash Soup

Posted by Dave Conner on

There a lots of variations of this soup. We tend to stay away from the sweet style of butternut squash soup and steer towards a more savory flavor profile. We hope you enjoy this recipe as much as we do.

Ingredients:

1lb diced Butternut Squash

3 Carrots, chopped

2 Sprigs of Thyme

1 Fuji Apple, peeled cored and diced

1/2 Large red onion, diced

1 to 2 Tbl Maine(ly) Maple

2 tsp Salt

1 tsp Suave Agave

1 Quart Chicken or Vegetable Stock

1/4c Heavy cream

Preparation:

In a medium sauce pan or dutch oven, combine all ingredients but cream. Cover with stock and bring to a simmer over low-medium heat. Cook this mixture over low heat for about 25-30 minutes. 

Strain vegetables along with some of the liquid into a food processor, or vitamix.  Puree the mixture, adding more liquid from pan if needed to ensure a good blend. 

Return puree to remaining liquid in the pot. Bring back to a simmer and adjust seasonings to your liking. Finish with cream, Enjoy!

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