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

Karen is a Family Physician, Wellness Coach, and founder of Tips From Town. She is passionate about sharing her medical expertise, her coaching techniques and her parenting experience to encourage happier and healthier lives.


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