Best Butternut Squash Soup Recipe The Clean Eating Couple

Best Butternut Squash Soup Recipe The Clean Eating Couple Saute squash, carrots, onions garlic until squash has browned on edges and onions garlic are translucent. add stock and spices to the pan. bring to a boil. once boiling, reduce heat simmer for 30 40 minutes. puree with an immersion blender, or allow soup to cool add to a blender. blend until smooth. Layer the butternut squash, carrots, celery, shallot, garlic, and apple on a lined baking sheet. drizzle with 3 tbsp of olive oil and toss lightly. top with thyme sprigs. roast at 425° for about 30 minutes. flip the vegetables using a spatula at least once.

Butternut Squash Soup Remove the tops and ends from the celery and chop. peel and cut the carrots into about ¼ inch rounds. peel the ginger and grate. remember the soup will be blended so the size and shape of the cuts are not too important. add the butternut squash, carrots, celery, shallot, garlic, ginger, pear, minced sage, coconut sugar, salt, and spices to the. Preheat your oven to 400 degrees and line a baking sheet with parchment paper. place the butternut squash cubes on the baking sheet in an even layer. for instant pot instructions, check the notes in the recipe card below. please see the recipe card at the end of this post for the exact ingredients and measurements. Ingredients. 3 cups vegetable stock 2 3 cloves garlic, minced 1 medium apple, cored and quartered 1 medium (about 3 4 lbs) butternut squash, peeled, seeded and chopped. Melt the butter in a large pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft. add the roasted butternut squash cubes and cinnamon, and stir for 2 minutes, until the cinnamon smells fragrant.

Butternut Squash Soup Recipe Love And Lemons Ingredients. 3 cups vegetable stock 2 3 cloves garlic, minced 1 medium apple, cored and quartered 1 medium (about 3 4 lbs) butternut squash, peeled, seeded and chopped. Melt the butter in a large pot over medium heat, then add the onion, salt, and pepper, and cook for 10 minutes, until the onions are soft. add the roasted butternut squash cubes and cinnamon, and stir for 2 minutes, until the cinnamon smells fragrant. Preheat the oven to 425°f. line a large baking sheet with parchment paper and set aside. cut the butternut squash in half lengthwise and scoop out the seeds. drizzle about 1 ½ tablespoons of olive oil over the flesh of the cut butternut squash and season with salt and pepper. Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. taste and blend in more salt and pepper, if necessary.