Creamy Butternut Squash Soup
You will need:
1 Immersion Blender
1 Strainer
1 Small Pan
1 Cooking Pot
1 Oven Pan/Tray
3 Tablespoons of Miyokos Butter
6-8 Large Sage Leaves
6 Cups of Vegetable broth (or more if needed)
3.5 Lb Butternut Squash
1 Tbsp Braggs Olive Oil
1 chopped Onions
1 Cup sliced carrots
6 Cloves of Garlic
2 Tbsp Maple Syrup
2 Tbsp Fire Cider
2 Tsp Earth Circle Organic Himalayan Salt
Directions:
1. Preheat oven to 400 Degrees Fahrenheit
2. Split Squash in half
3. Scoop out seeds with Spoon
4. Drizzle Bragg Olive Oil onto Oven Pan/Tray
5. Pour in Sliced Carrots and Chopped Onions and Sprinkle Earth Circle Organics Salt on top!
6. Add in Garlic cloves (Whole, do not smash)
7. Mix Carrots, Onions, and Garlic together with hands until olive oil and salt is evenly distributed
8. On Oven Tray, place each half of Butternut Squash with the Inside facing Up
9. Place Tray in Oven for 1 hr or until Butternut Squash is Tender, after done, take out and let cool down
10. Add Miyokos Butter to Small pan on Stove and cook on medium heat to melt, allow to heat for a minute
11. Turn off heat and add Sage Leaves to Miyokos Butter
12. On Oven Tray, Scoop out Butternut Squash to separate from Skin and Compost Skin
13. Add Oven Tray Contents and Miyokos Butter w Sage leaves to Cooking Pot. Add Maple Syrup and Vegetable Stock to Pot
14. Stir, and Turn on Stove to Medium Heat. Once Soup Bubbles, turn Heat to Low and let simmer for 45-60 Minute
15. Use Immersion Blender to Blend Soup together until very smooth
16. Run Soup through Strainer to remove Fibrous Contents
17. Add Water if necessary to make more smooth
18. Add Fire Cider
19. Add Salt to taste
20. Re-Heat and Eat!
Enjoy this delicious Creamy Butternut Squash Recipe!
1 Immersion Blender
1 Strainer
1 Small Pan
1 Cooking Pot
1 Oven Pan/Tray
3 Tablespoons of Miyokos Butter
6-8 Large Sage Leaves
6 Cups of Vegetable broth (or more if needed)
3.5 Lb Butternut Squash
1 Tbsp Braggs Olive Oil
1 chopped Onions
1 Cup sliced carrots
6 Cloves of Garlic
2 Tbsp Maple Syrup
2 Tbsp Fire Cider
2 Tsp Earth Circle Organic Himalayan Salt
Directions:
1. Preheat oven to 400 Degrees Fahrenheit
2. Split Squash in half
3. Scoop out seeds with Spoon
4. Drizzle Bragg Olive Oil onto Oven Pan/Tray
5. Pour in Sliced Carrots and Chopped Onions and Sprinkle Earth Circle Organics Salt on top!
6. Add in Garlic cloves (Whole, do not smash)
7. Mix Carrots, Onions, and Garlic together with hands until olive oil and salt is evenly distributed
8. On Oven Tray, place each half of Butternut Squash with the Inside facing Up
9. Place Tray in Oven for 1 hr or until Butternut Squash is Tender, after done, take out and let cool down
10. Add Miyokos Butter to Small pan on Stove and cook on medium heat to melt, allow to heat for a minute
11. Turn off heat and add Sage Leaves to Miyokos Butter
12. On Oven Tray, Scoop out Butternut Squash to separate from Skin and Compost Skin
13. Add Oven Tray Contents and Miyokos Butter w Sage leaves to Cooking Pot. Add Maple Syrup and Vegetable Stock to Pot
14. Stir, and Turn on Stove to Medium Heat. Once Soup Bubbles, turn Heat to Low and let simmer for 45-60 Minute
15. Use Immersion Blender to Blend Soup together until very smooth
16. Run Soup through Strainer to remove Fibrous Contents
17. Add Water if necessary to make more smooth
18. Add Fire Cider
19. Add Salt to taste
20. Re-Heat and Eat!
Enjoy this delicious Creamy Butternut Squash Recipe!
