Butternut Squash Soup

2 pkg Butternut Squash chopped into cubes
1/2 stick butter
1 cup onion chopped
1 tsp ground cinnamon
1/2 cup half and half (optional)
roasted pumpkin seeds to garnish
4 cups chicken or veg stock
olive oil
salt and pepper

Preheat oven to 350
Place butternut squash on a cooking sheet (you can line with parchment paper)
toss with olive oil and salt and pepper to taste
Roast for about 15 min, tossing about halfway through
Meanwhile, over low medium heat in a pot, cook onion in butter until translucent
Add roasted squash and cook with onion for about 3 minutes, add cinnamon and stir
When squash is soft, about 5 more minutes, add chicken or veg stock, simmer for 10 min
Puree in a blender or food processor
Add half and half (or heavy cream) depending on your taste for creamy soups
Garnish with pumpkin seeds


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Author: Karen Latimer

Dr. Latimer is a Family Physician and Wellness Coach. She helps clients with parenting issues, the challenges of college and young adulthood and issues related to health and habits. Email her at drkarenlatimer@gmail.com to learn more. She is the author of the Audible Original, Take Back the House -- Raising Happy Parents.


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