Roasted Butternut Squash Soup

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 10 SERVINGS

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

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.

NUTRITION INFORMATION

(per Serving)

RELATED RECIPES

REVIEWS