Butternut Squash Soup

Step 1/6

Preheat oven to 375 F

Step 2/6

• ¾ tbsp olive oil
• ¼ butternut squash (diced)
• ½ carrots
• 2 leaves sage leaves
• ¾ sprigs rosemary
• ¼ dash salt

Cut squash and carrots into med-large cubes and put into deep baking pan along with fresh sage and rosemary. Drizzle with olive oil sprinkle with salt and pepper bake for 35-40 mins or until tender (if you would like a bit of a roasted char you can do that too!)

Step 3/6

• ⅛ tsp ground cinnamon
• ⅛ tsp curry powder
• ¼ pinch nutmeg
• ¾ cups vegetable broth
• ⅛ tsp ground ginger
• ⅛ tsp ground turmeric

• pot

In a Dutch oven (or whatever pot you have) put veggie stock (or bouillon with water) and spices. Put over med-low heat.

Step 4/6

• ⅛ cup pumpkin purée
• ⅜ cups apple cider
• ⅛ tbsp brown sugar
• ½ tbsp butter

Add all content of pan into Dutch oven, add pumpkin purée,apple cider,butter, and brown sugar.

Step 5/6

• ⅛ cup heavy cream
• ½ oz cream cheese

• immersion blender

Add in remaining ingredients and use an immersion blender until smooth (here is where you can also play around if you want stronger flavors by adding more seasonings.)

Step 6/6

• ladle

Let simmer for about 15-20 mins stir occasionally you can also use the immersion blender to really smooth the soup out

Enjoy your meal!