Butternut Squash Soup with Ginger Spice Blend
Organic Ginger Spice blend adds an exotic punch to traditional butternut squash soup. Roasting the squash rather than boiling it results in a richer taste and texture. The addition of apple adds a light citrus twist and the hot sauce is the perfect balance for the natural sugars in the squash.
Recipe Alergies
Instructions
- 1.Preheat oven to 400°F.
- 2.Peel and slice squash in half and remove seeds. Cut into 1" cubes.
- 3.Peel, seed and cut apple into 12 slices.
- 4.Place squash in single layer on roasting pan or baking sheet.
- 5.Melt butter and brush over squash.
- 6.Roast squash in the oven for 20 minutes, add apple and roast an additional 15 minutes.
- 7.Remove from oven, let cool.
- 8.Add chicken stock, squash and apple to a stock pot. Bring to a boil, and lower heat to a simmer.
- 9.Simmer for 10 minutes, blend using an immersion blender until soup is one consistency and there are no remaining chunks of squash.
- 10.Stir in Ginger Spice Blend, salt, pepper and cream.
- 11.Let soup rest for 5 minutes before serving.
- 12.Drizzle the top of each bowl with Cholula sauce.
Ingredients
- 1 butternut squash
- 4 tablespoons butter
- 1 honey crisp apple
- 1-1/2 tsp organic Ginger Spice blend
- 1 teaspoon coarse sea salt
- 1/2 teaspoon organic ground black pepper
- 6 cups chicken stock
- 3 tablespoons half & half or sour cream
- 1 dash Cholula sauce
