Butternut Squash Soup by @shreyacookssss

Name: Butternut Squash Soup by @shreyacookssss
Prep time: 15 min
Cook time: 1 h 10 min
Yield: 6
Ingredients: 1 medium-sized butternut squash; 1 cup chopped yellow onion; 3 tbsps butter; 1 tbsp olive oil; 1 head fresh garlic peeled and minced; 1/2 tsp McCormick® Ginger, Ground; 1/2 tsp McCormick® Cinnamon, Ground; 1 tsp salt or to taste; 1/2 tsp black pepper ground to taste; 1/2 tsp sage rubbed; 1 1/2 tsps red pepper crushed; 2 cups veggie broth; 3 cups water; 10 to 12 fresh sage leaves sautéed in olive oil until crispy; Crème fraiche; Roasted pumpkin seeds

So we are going to be making this amazing roasted butternut squash soup – its earthy, warm, and really comforting.

Recipe created by Shreya Ahluwalia @shreyacookssss

15m

PREP TIME

1hr 10m

COOK TIME

213

CALORIES

16

INGREDIENTS

Servings: 6

Ingredients

1 medium-sized butternut squash
1 cup chopped yellow onion
3 tablespoons butter
1 tablespoon olive oil
1 head fresh garlic, peeled and minced
1/2 teaspoon McCormick® Ground Ginger
1/2 teaspoon McCormick® Ground Cinnamon
1 teaspoon salt, or to taste
1/2 teaspoon McCormick® Pure Ground Black Pepper, to taste
1/2 teaspoon McCormick® Rubbed Sage
1 1/2 teaspoons McCormick® Crushed Red Pepper
2 cups veggie broth
3 cups water
10 to 12 fresh sage leaves, sautéed in olive oil until crispy
Crème fraiche
Roasted pumpkin seeds

KEY PRODUCTS

INSTRUCTIONS

1 Slice the butternut squash in half, brush with some olive oil, salt, and pepper, and roast it at 425°F for 40 to 45 minutes.
2 In a skillet, combine oil and butter and cook yellow onions until fragrant. Add freshly minced garlic and cook for another few seconds. Add all spices and cook for 30 more seconds.
3 Add the roasted butternut squash along with the veggie broth and water, and simmer the soup for about 15 to 20 minutes.
4 Garnish with fried sage leaves, roasted pumpkin seeds, and crème fraiche.