Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 30 min
Cook time: 1 h
Yield: 10
Ingredients: 2 (1 ) butternut squash; 2 tbsp (30 ml) olive oil, divided; 1 cup (250 ml) diced onion; 1/3 cup (75 ml) liquid honey beehive (billy bee/); 1/3 cup (75 ml) pine nuts, toasted lightly; 1 tbsp (15 ml) minced garlic (club house); 1 tsp (5 ml) sage ground (mccormick ); 1 tsp (5 ml) cumin ground (mccormick ); 2 cups (500 ml) vegetable stock; 5 cups (1 1/5 liter) water; 1/4 tsp (1 ml) ginger roasted ground (mccormick ); 1/2 tsp sea salt grinder (club house); 1/2 tsp pepper ground black (club house)

Lusciously smooth, this soup is just the right balance of roasted squash, herbs and spices. Enjoy it on cool fall evenings or as a starter for holiday meals.

30 min

PREP TIME

1h

COOK TIME

140

CALORIES

13

INGREDIENTS

SERVINGS: 10

Roasted Butternut Squash Soup

What you'll need

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