butternut squash soup

10 Pinches
the villages, FL
Updated on Nov 23, 2013

Prepared by Cindy Martel of The Villages, FL on 11/19/2013

prep time 15 Min
cook time 20 Min
method Stove Top
yield

Ingredients

  • 2 - small or 1 large butternut squash
  • 2 - medium sized sweet onions
  • 2 boxes vegetable broth
  • 1 tablespoon powdered ginger
  • 1 tablespoon saigon cinnamon
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon kosher salt
  • 4 teaspoons stevia sweetener
  • 1 teaspoon allspice, ground
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked sweet paprika
  • 1/8 teaspoon cumin

How To Make butternut squash soup

  • Step 1
    Saute sliced onion and cubed squash in pain until carmelized. Add a small amount of broth and scrape up bits on bottom of pan.
  • Step 2
    Use blender or immersion blender to puree in two batches. Add the remaining ingredients and heat.

Discover More

Ingredient: Vegetable
Culture: American
Method: Stove Top

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