Creamy Squash Soup Recipes

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This is a simple butternut squash soup that totally tastes gourmet. Roasting the veggies first brings out their best flavor and the toppings really elevate the soup so don’t skip those.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

BUTTERNUT SQUASH SOUP INGREDIENTS:
►1 large butternut squash (3 lbs), peeled, seeded and cut into 1” cubes
►2 medium carrots, peeled and cut into 1-inch chunks
►1 medium yellow onion, quartered and separated into smaller chunks
►4 garlic cloves, peeled and ends trimmed
►4 Tbsp extra virgin olive oil
►1 1/2 tsp fine sea salt, plus more to taste
►1/2 tsp freshly ground black pepper, plus more to taste
►4 cups chicken stock or vegetable stock
►3 Tbsp unsalted butter
►3 Tbsp real maple syrup, plus more to serve
►1/2 tsp ground cinnamon
►1/8 tsp ground nutmeg
►1/2 cup filtered water or added to desired consistency

SOUP GARNISH:
►6 oz Browned Bacon Bits
►Maple Syrup to drizzle
►Fresh Parsley, finely chopped

🖨 PRINT RECIPE HERE: coming soon

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:49 How to peel & cut butternut squash
2:18 Prepping the rest of the ingredients
3:31 How to roast vegetables
3:57 Blending veggies
5:04 Boiling soup on the stove
6:22 Butternut soup garnish
8:51 Taste test

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Youtube video by Natashas Kitchen

Add in 2 tbsp of water and your onions and sauté for 5 minutes. Cancel the sauté function and add in the rest of your ingredients. Put lid on and seal the instant pot. Pressure cook for 20.

Meanwhile, heat a dash of olive oil in a saucepan, add the onion and fry for five minutes over a. Melt butter in a saucepan set over medium heat and sauté onions until softened. Add in squash and sauté for 5 minutes. Add in bay leaf and season to taste with salt and. Melt butter in a large heavy bottomed pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until the onions have softened. Preheat oven to 425°f. Halve butternut squash and scoop out the seeds. Bake for about 1 hour, or until fork tender.

Put lid on and seal the instant pot. Pressure cook for 20. Ingredients ·1 butternut squash ·1/2 cup cashews ·3 large garlic cloves ·1 teaspoon ginger, grated ·1 tablespoon turmeric ·1 teaspoon sea salt ·1/2 teaspoon black pepper ·2. 5 cups water ·few. Meanwhile, heat a dash of olive oil in a saucepan, add the onion and fry for five minutes over a. Melt butter in a saucepan set over medium heat and sauté onions until softened.

Ingredients ·1 butternut squash ·1/2 cup cashews ·3 large garlic cloves ·1 teaspoon ginger, grated ·1 tablespoon turmeric ·1 teaspoon sea salt ·1/2 teaspoon black pepper ·2. 5 cups water ·few. Meanwhile, heat a dash of olive oil in a saucepan, add the onion and fry for five minutes over a.

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Pressure cook for 20. Ingredients ·1 butternut squash ·1/2 cup cashews ·3 large garlic cloves ·1 teaspoon ginger, grated ·1 tablespoon turmeric ·1 teaspoon sea salt ·1/2 teaspoon black pepper ·2. 5 cups water ·few. Meanwhile, heat a dash of olive oil in a saucepan, add the onion and fry for five minutes over a. Melt butter in a saucepan set over medium heat and sauté onions until softened. Add in squash and sauté for 5 minutes. Add in bay leaf and season to taste with salt and.

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