SAVOURY BUTTERNUT SQUASH SOUP RECIPE - Sonia Jhas
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SAVOURY BUTTERNUT SQUASH SOUP RECIPE

Here’s a warm and hearty soup recipe that’s full of zesty flavour! It’s an easy dish to throw together, it tastes like a master creation, and it can be refrigerated for up to 3 days! Enjoy for dinner or pour into a mug for a cozy winter snack. The possibilities are endless when it comes to the comfort of soup.

 

Recipe:

  • 2 butternut squash
  • 1 tbsp coconut oil or olive oil
  • 1 medium onion
  • 8 fresh sage leaves
  • 1/4 cup apple brandy (optional)
  • 6 cups organic, low-sodium chicken stock
  • nutmeg, salt, black better to taste
  • toasted pumpkin seeds (optional garnish)

 

 Directions:

  1.  Slice squash into 1-inch chunks.
  2. Heat oil in pot.
  3. Add onion and cook until translucent, for approximately 8 minutes.
  4.  Add squash, sage leaves, stock and apple brandy. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
  5. Remove squash chunks and sage leaves to place in a blender and puree.
  6. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper to taste.
  7. Garnish with toasted pumpkin seeds (optional)
  8. Enjoy!!!

 

Did you try this recipe?
Love it or leave it, I’d love to see your kitchen creations! Share a photo of this dish and tag me on Instagram at @soniajhas so we can be cooking pals!