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Butternut Squash Soup
Recipe

11 INGREDIENTS • 13 STEPS • 1HR

Butternut Squash Soup

4.3
3 ratings
Butternut Squash Soup with fennel, apples, and a hint of kick!
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Butternut Squash Soup
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Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Butternut Squash Soup with fennel, apples, and a hint of kick!
1HR
Total Time
$1.87
Cost Per Serving
Ingredients
Servings
4
US / Metric
Butternut Squash
1
Butternut Squash, deseeded, quartered
Garlic
3 cloves
Ground Cinnamon
1 tsp
Ground Cinnamon
Apple
2
Apples, peeled, cored, sliced
Fennel Bulb
1 cup
Fennel Bulb, chopped
or Onion
Coconut Oil
1 Tbsp
Coconut Oil
Vegetable Broth
3 cups
Vegetable Broth
Salt
1 tsp
Honey
3 Tbsp
Cayenne Pepper
1/4 tsp
Cayenne Pepper
optional
Nutrition Per Serving
VIEW ALL
Calories
249
Fat
3.9 g
Protein
3.2 g
Carbs
56.7 g
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Butternut Squash Soup
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author_avatar
Lemons and Basil
Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
Cooking InstructionsHide images
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Cut Butternut Squash (1) in half, lengthwise, spoon out seeds then cut in half again making quarters.
step 3
Place squash quarters on baking sheet, cut side up.
step 4
Combine Coconut Sugar (2 Tbsp) and Ground Cinnamon (1 tsp) and sprinkle/rub half of the mixture evenly onto the squash. Set aside the remaining half of the mixture.
step 4 Combine Coconut Sugar (2 Tbsp) and Ground Cinnamon (1 tsp) and sprinkle/rub half of the mixture evenly onto the squash. Set aside the remaining half of the mixture.
step 5
Bake squash for 15 minutes.
step 6
Peel skin from Garlic (3 cloves) add to the baking pan and continue baking for an additional 25 minutes or until the squash is tender.
step 6 Peel skin from Garlic (3 cloves) add to the baking pan and continue baking for an additional 25 minutes or until the squash is tender.
step 7
Cool until able to handle and using a spoon. Scoop roasted flesh from skins of the squash.
step 8
In a large pot, heat Coconut Oil (1 Tbsp) add Apples (2), Fennel Bulb (1 cup), and remaining cinnamon/sugar mixture. Sauté for 5 minutes or until soft.
step 9
Add Vegetable Broth (3 cups) and cooked squash, stir to combine well.
step 10
Simmer on low heat for 15 minutes.
step 11
Add Salt (1 tsp), Honey (3 Tbsp), and Cayenne Pepper (1/4 tsp).
step 12
Using a blender or Nutribullet, puree until soup is smooth and reaches your desired consistency.
step 13
Garnish with desired toppings and serve!
step 13 Garnish with desired toppings and serve!
Tags
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Appetizers
Dairy-Free
American
Budget-Friendly
Gluten-Free
Comfort Food
Healthy
Shellfish-Free
Kid-Friendly
Fall
Vegetarian
Side Dish
Soup
Winter
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