top of page

Caramelized Butternut Squash Soup

Try this Caramelized Butternut Squash Soup!


It's perfect for fall and perfect for a cold night indoors, cuddled up with a good movie, enjoy!


I paired this delicious dish with some rolls and a side salad, topped with pepitas!




Caramelized Butternut Squash Soup Recipe:


Yield: 6 Servings

Cook Time: 1 Hr


Ingredients:

- 2 Tbsp Olive Oil

- 1 Butternut Squash, 1 in Cubes

- ½ Yellow Onion, Diced

- 1 Carrot, Peeled & Chopped

- 1 Shallot, Minced

- 2 Garlic Cloves, Minced

- 1 tsp Sea Salt

- ¾ tsp White Pepper

- ½ tsp Thyme

- ½ tsp Nutmeg

- ½ tsp Cayenne Pepper

- 2 ½ Cups Vegetable Broth

- ½ Cup Coconut Cream for Garnishing

- ¼ Cup Caramelized Pecans for Topping


Directions:

1. In a large pot, add olive oil and heat over medium heat. Sauté the yellow onion and carrot until the onions are translucent.

2. Add the butternut squash, sea salt, white pepper, thyme, nutmeg, and cayenne pepper and cook for 10 minutes until the onions are starting to caramelize.

3. The last five minutes, add the garlic and shallot. Add the vegetable broth and stir to combine. Let cook for twenty more minutes over low heat and then blend in a blender until smooth.

4. Pour into bowls and garnish with coconut cream and caramelized pecans if you would like, enjoy!


Tips/Tricks:

-You can try this recipe using an acorn squash too! Just cut the recipe in half :)

-Try caramelizing any nuts you have on hand if you are out of pecans, this garnish takes the dish to the next level!














Click Link Below For Recipe PDF:

Caramelized Butternut Squash Soup
.pdf
Download PDF • 114KB


























45 views0 comments

Recent Posts

See All

Comments


bottom of page