Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 45 min
Ingredients: 2 tablespoons olive oil; 3 pounds butternut squash (peeled, chopped, seeds removed); 1 large onion (chopped, white or yellow); 1 large bell pepper (chopped, or use jalapeno for a spicy version); 1 stalk celery (chopped); 5 cloves garlic (chopped); 2 tablespoons paprika (I use hot paprika); 1 tablespoon fresh thyme; 1 tablespoon fresh rosemary; 1 teaspoon cayenne pepper; 1 teaspoon cumin; Salt and pepper to taste; 4 cups chicken stock (or vegetable stock for a vegetarian version, up to 6 cups for thinner soup); Toasted pepitas (optional,); red chili flakes; fresh chopped parsley

cookingfever.us

This particular recipe has become a staple in my kitchen, evolving with little tweaks and touches over the years. I remember the first time I decided to add a

View Original

Share this recipe:

Ingredients

2 tablespoons olive oil
3 pounds butternut squash (peeled, chopped, seeds removed)
1 large onion (chopped, white or yellow)
1 large bell pepper (chopped, or use jalapeno for a spicy version)
1 stalk celery (chopped)
5 cloves garlic (chopped)
2 tablespoons paprika (I use hot paprika)
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 teaspoon cayenne pepper
1 teaspoon cumin
Salt and pepper to taste
4 cups chicken stock (or vegetable stock for a vegetarian version, up to 6 cups for thinner soup)
Toasted pepitas (optional,)
red chili flakes
fresh chopped parsley