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Butternut Squash Soup: Sweet Version


  • Author: Garianne Gagliardi

Description

 

 


Ingredients

Scale

2 large carrots
2 large celery stalks
1 butternut squash
1 medium onion
2 small apples
32 oz veggie broth
1 clove garlic
Cinnamon
Nutmeg
Ginger
Salt + pepper
Hot honey
Herbs de providence


Instructions

Preheat oven 400f and bake carrots/celery/apple/onion tossed in oil until soft (about 30-40 minutes). Add to blender with 1 clove garlic, veggie broth, cinnamon, nutmeg, ginger, salt and pepper. Blend on soup setting or use immersion blender until creamy and smooth. I added honey and fresh herbs for a topping.