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Pumpkin Spiced Butternut Squash Soup

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Pumpkin Spiced Butternut Squash Soup
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Makes: 4 servings adjust
Savory butternut squash soup with pumpkin spiced foam



  • 2 t butter
  • 1 carrot- diced
  • 1 onion- diced

Step 1

melt butter in large pan over medium heat. Add the diced vegetables to soften with a pinch of salt. Cook for 5 minutes until translucent but do not brown.


  • 1 t olive oil
  • 1 Butternut Squash

Step 2

heat oven to 375. toss cubed butternut squash with olive oil, salt and pepper. Place in oven and cook for 25 minutes until tender and browned.


  • 1 teaspoon Pumpkin Spice
  • 1 cup Heavy Cream

Step 3

blend pumpkin spice and heavy cream in blender until foamy. Top soup with foam when ready to serve. garnish with sea salt


  • 3 cups Chicken Stock
  • 1 t fresh ginger -grated
  • salt pepper

Step 4

Add butternut squash to large pot with softened vegetables. Add chicken stock and fresh ginger. Blend with an emersion blender or use a regular blender until it resembles a puree. Add chicken stock to thin as needed. season. Add back to pot to keep warm for service
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