Butternut Squash Soup

Butternut Squash Soup

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Ingredients
 1 Butternut Squash, peeled and diced into 1 inch cubes.
 2 Ribs Celery, diced into 1 inch pieces
 1 Large Sweet Onion, diced into 1 inch pieces
 1 Apple, peeled and diced small
 1 tbsp Unsalted Butter
 1 tbsp Extra Virgin Olive Oil
 ½ tsp Cloves, ground
 1 tsp Cinnamon, ground
 ¼ cup Pure Maple Syrup
 3 cups Vegetable Stock
 1 cup Almond Milk, plain
 Salt & Pepper to Taste
 Garnish: Fresh grated nutmeg and crushed pecans

Instructions
1

In a large stock pot or casserole pan, heat butter and olive oil over medium heat.

2

Add ingredients one at a time: squash, celery, onion and apple. Being sure to begin browning each before adding the next ingredient.

3

Add spices and toast until fragrant.

4

Add syrup, stock and almond milk. Simmer for about 15-20 minutes until squash is fork tender.
15 Minutes

5

Transfer mixture to a blender and puree on high until smooth. Return to pan and season to taste with salt and pepper.

6

Reduce heat to a simmer and continue cooking until desired consistency is achieved. If too thick, add additional vegetable stock.

7

Garnish each bowl of soup with freshly grated nutmeg and a small spoonful of crushed pecans.

 

 

Ingredients

Ingredients
 1 Butternut Squash, peeled and diced into 1 inch cubes.
 2 Ribs Celery, diced into 1 inch pieces
 1 Large Sweet Onion, diced into 1 inch pieces
 1 Apple, peeled and diced small
 1 tbsp Unsalted Butter
 1 tbsp Extra Virgin Olive Oil
 ½ tsp Cloves, ground
 1 tsp Cinnamon, ground
 ¼ cup Pure Maple Syrup
 3 cups Vegetable Stock
 1 cup Almond Milk, plain
 Salt & Pepper to Taste
 Garnish: Fresh grated nutmeg and crushed pecans

Directions

Instructions
1

In a large stock pot or casserole pan, heat butter and olive oil over medium heat.

2

Add ingredients one at a time: squash, celery, onion and apple. Being sure to begin browning each before adding the next ingredient.

3

Add spices and toast until fragrant.

4

Add syrup, stock and almond milk. Simmer for about 15-20 minutes until squash is fork tender.
15 Minutes

5

Transfer mixture to a blender and puree on high until smooth. Return to pan and season to taste with salt and pepper.

6

Reduce heat to a simmer and continue cooking until desired consistency is achieved. If too thick, add additional vegetable stock.

7

Garnish each bowl of soup with freshly grated nutmeg and a small spoonful of crushed pecans.

Butternut Squash Soup
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