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Butter nut squash soup

2 medium sized butternut squash 2 sweet potatoes 1 red chili pepper (optional) 1 sweet red onion Fresh thyme 3 apples 4 cubes of vegetable, chicken or beef bouillon 1/4 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1/4 teaspoon Clove 1L of water (4 cups) 4 tablespoons of olive oil

1. Pre heat at 375F. 2. Peel butternut squash, remove seeds and cut into chunky pieces. (I just cut butternut squash in half, scoop out seeds, cut parallel and perpendicular lines, sprinkle with salt and pepper and bake it like that - peeling butternut squash is a very hard work! I put it in to bake them taking care of sweet potato and adding it 15 min later) Repeat for sweet potatoes. 3. Place chunky butternut and sweet potatoes pieces on a tray with parchment paper, drizzle olive oil and toss. Roast in oven for 20 -25 minutes at 375F until squash is tender. 4. Peel onion and cut into small cubes 5. Peel and cut apples into 6. Cut red chili pepper lengthwise with seeds. 7. Remove squash from oven once roasted. 8. In a stock pot, drizzle olive oil and place your onion, apples and red chili pepper on medium-high heat until browned. 9. Lower heat of your pot and add nutmeg, fresh thyme, water and bouillon cubes. Transfer cut apples and roasted butternut squash to the pot and add cinnamon. Cover for 5-10 minutes and reduce heat to medium-low. 10. Use hand blender until completely smooth. 11. Serve and enjoy.

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