Smoky Butternut Squash Soup
Author: Summer Williams www.SummersKitchen.com
Prep time:
Cook time:
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Serves: 6 cups
- 3 lbs butternut squash
- 1 large onion, chopped
- 3 medium carrots, chopped
- 1 stalk celery, chopped
- 1½ tsp sea salt
- 2 tsp cumin
- ¼ tsp black pepper
- 1 cup chicken broth
- Preheat oven to 375 degrees.
- Cut squash in half, lengthwise.
- Bake face down until fork punctures skin of squash easily.
- Once squash is cooked, scoop squash out of skin.
- Discard skin, and place squash into a high speed blender.
- In a large cast iron skillet or pan, saute' onions, carrots and celery until soft.
- Add sauteed onions, carrots, and celery to blender with squash.
- Add sea salt, cumin, black pepper, and chicken broth to blender.
- Blend until smooth.
Recipe by Summer's Kitchen at https://summerskitchen.com/sweet-spicy-butternut-squash-soup/
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