appetizers

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

Ingredients
Preparation
Related Recipes
Reviews

INGREDIENTS

2 butternut squash
2 tablespoon (30 mililiter) olive oil, divided
1 cup (250 mililiter) diced onion
1/3 cup (75 mililiter) Liquid Honey Beehive
1/3 cup (75 mililiter) pine nuts, toasted lightly
1 tablespoon (15 mililiter) Minced Garlic
1 teaspoon (5 mililiter) Sage Ground
1 teaspoon (5 mililiter) Cumin Ground
2 cups (500 mililiter) vegetable stock
5 cups (1 1/5 liter) water
1/4 teaspoon (1 mililiter) Ginger Roasted Ground
1/2 teaspoon Sea Salt Grinder
1/2 teaspoon Ground Black Pepper

What you'll need

Preparation

1 Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and remove seeds. Brush with 1 tbsp olive oil.
2 Place on baking sheet and roast for 35 to 45 minutes or until tender. Scoop out squash into bowl and set aside.
3 In a large saucepan on medium-high heat, add olive oil and onion, sauté for 3 minutes. Add squash and remaining ingredients except for pine nuts. Bring to a boil, and then simmer for about 15 minutes. Remove from heat.
4 Puree in batches in a blender or food processor until smooth. To serve, garnish with pine nuts.