Butternut Squash Soup
Butternut Squash Soup with chipotle peppers and mesquite adds a cozy twist on a classic. Perfect for cold days or freezing leftovers.
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Cooking tools:
- Stockpot
- Food processor
- Blender
- Oven
- Stove
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Wooden spoon
- Paper towel
- Spoon
Ingredients
- 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
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