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Butternut Squash Soup

Yields1012 ServingsPrep Time23 minsCook Time1 hr 35 minsTotal Time1 hr 58 mins

 1 Large Butternut Squash 4-5 lbs.
 1 Medium Yellow Onion
 1 Leek, white part only
 1 Whole bulb Garlic
 2 TBSP Olive Oil
 2 Chipotle Peppers (Seeds omitted)
 1 tsp Mesquite
 ½ cup Honey
 2 TBSP fresh chopped Sage or 2 tsp dried
 2 TBSP fresh Rosemary
 2 TBSP fresh Thyme or 2 tsp dried
 1 tsp Sea Salt
 Cinnamon garnish for the top
1

Preheat oven 350 degrees.

2

Chop top off garlic bulb, then drizzle on olive oil and wrap in foil, bake 30 min. remove cloves from bulb.

3

Peel, cut up squash in cubes (remove seeds, rinse, pat dry and set aside for roasting as soon as garlic is done) drizzle with olive oil then roast 30 min.

4

Cut up onion, leeks, chipotle peppers, sauté in olive oil in a large stock pot.

5

Add squash, roasted garlic cloves & veggie stock to stockpot.

6

Cook on medium heat about 45 min; reduce to low heat another 20 min.

7

Put all contents in food processor or blender add honey, puree.

8

Sprinkle with cinnamon and serve.

Nutrition Facts

Servings 1012