Butternut Squash Soup

Butternut Squash Soup

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Ingredients

• 1 Butternut Squash Medium Sized
• 1 Onion Roughly chopped
• 2 Carrots Roughly Chopped
• 8 Cups Chicken Stock
• Salt
• Black Pepper
• Olive Oil
• 2 tbsp Butter
• 1 tsp Maple Syrup
• Sour Cream Optional
• Pumpkin Seeds to garnish
• Mint to garnish

Instructions

1. Cut Butternut squash
2. Scoop out the seeds
3. Generously season with salt, pepper and olive oil
4. Place on a baking tray facing up
5. Bake for 30 minutes at 350F
6. Roughly chop onion and carrots
7. Season with Black Pepper, salt and olive oil
8. Put them with the squash
9. Bake until the squash is fork tender (45 minutes approx.)
10. Take out the vegetables
11. Scoop out all of the pulp of squash
12. In a pan take butter
13. Add squash pulp and roasted veggies
14. Cook for 2 minutes
15. Add chicken stock
16. Let it simmer for 10–15 minutes
17. Blend
18. Add lemon juice
19. Cook until it reaches your required consistency
20. Serve hot
21. Drizzle some sour cream on top
22. Garnish with pumpkin seeds and mint

Printable Recipe: https://www.twistinory.com/butternut-squash-soup/

https://www.youtube.com/watch?v=DTh0eITkgY4