Butternut Squash Soup

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Servings: 4 Prep: 20 min Cook: 50 min Dairy Free Gluten Free Paleo Freezable Homestyle Immersion Blender Kids Oven Soup: Hot Added 7 months ago Updated 7 months ago

Missing nutrition data for: Butternut Squash, Nutmeg

Ingredients

1 large butternut squash ⚠

1 yellow onion

2 inches fresh ginger

1 tablespoon minced garlic

¼ cup extra virgin olive oil

¾ teaspoon sea salt, or to taste

½ teaspoon nutmeg ⚠

¼ teaspoon cayenne pepper, optional

4 cups chicken broth

ground black pepper, to taste

Instructions

1. Roast butternut squash at 375F for 40-50 minutes or until squash is soft when punctured with a fork.

2. When cool enough to handle, slice squash longwise, scoop out seeds and discard; scoop out flesh and set aside.

3. While the squash is baking, peel and dice onion. Peel and mince ginger.

4. Sauté onion, garlic, and ginger in olive oil with salt, nutmeg, and optional cayenne.

5. When onion is translucent, add squash and broth. Heat thoroughly over medium flame.

6. Using an immersion blender, puree soup until smooth. Add salt and pepper to taste.

Per serving incomplete

11129

Cal

Carbs

1277g

Fat

52g

Protein

Carbs 0%

Fat 98%

Protein 2%