Ingredients

The following ingredients have 4 Servings
  • 1 tablespoons extra virgin olive oil
  • 1 tablespoon butter ((use all olive oil if vegan))
  • 6 cups butternut squash (* cubed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cloves garlic (* minced)
  • 1/4 cup shallot (* minced)
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspooon ground allspice
  • 3 cups vegetable stock
  • 1/2 cup heavy cream ((use unsweetened almond milk if vegan))

Instruction

  • Heat a stock pot or Dutch oven over medium heat and add the olive oil and butter.
  • Once the butter is melted, add the butternut squash and season with salt and pepper. 
  • Cook, stirring occasionally, until the butternut squash starts to soften and caramelize, about 10-15 minutes.
  • Add the garlic and shallot and toss to combine
  • Cook for about 5 more minutes, then add the cinnamon, ginger, and allspice and stir to coat all of the squash. 
  • Pour in the vegetable stock and raise the heat to medium-high. Bring to a boil, then reduce heat to simmer until the squash is super tender, about 10-15 minutes.
  • Transfer the soup to a blender (or use an immersion blender) and process until smooth. Return to the pan.
  • Add the heavy cream to the blender and turn it on to “clean” the canister of any excess soup, then pour into the pot. Stir and heat through.
  • Taste and season with additional salt and pepper, if needed.
  • Serve as is, or garnish with a drizzle of cream, chopped apples, or crunchy pepitas.