Cozy Butternut Squash Soup

I’ve been making this butternut squash soup from chef Genevieve the past few years and it’s so good! Perfect for a fall night. I didn’t use the tiger pumpkins because I already have pumpkin shaped bowls.

Ingredients:

1 butternut squash, peeled, seeded and diced

1/4 cup olive oil

1 white onion, diced

2 carrots, diced

2 celery ribs, diced

Salt and Pepper tt

1 Granny Smith apple, peeled, seeded and diced

4 cups vegetable stock

1 cup heavy cream

4 tiger stripe bsby pumpkins

Olive oil for coating

Salt and pepper

2 T Heavy cream for garnish

1 T Pumpkin seeds for garnish

4 fried sage leaves for garnish

Directions

Coat squash with with olive oil salt and pepper and roast in a 400 degree oven for 20 minutes

Meanwhile in a large pot, season and sautée onions, carrots and celery ribs in oil.

Add diced Granny Smith apple and continue cooking 5 minutes more

Add in stock and herbs.

Bring up to a boil then down to a simmer for 20 minutes. Remove the sprigs then blend until smooth.

Stir in heavy cream , Taste and season more if needed.

Remove tops of pumpkins, remove seeds,

lightly oil, season, and bake cut side down at a 400° for 20 to 30 minutes.

Add your soup and garnish with heavy cream, pumpkin seeds and fried sage

#fall2023 #SOUP #soupseason #souprecipes #easyrecipe #lemon8diary #dayinmylife #fallvibes #momsoflemon8 #momlifestyle