Spiced Butternut Squash Soup
Serves: 10-12 servings
  • 1 tsp olive oil
  • 3-4 cups cubed butternut squash
  • Salt to taste
  • Black Pepper to taste
  • ¾ cup chopped white/yellow onion
  • ⅓ cup chopped carrots
  • 2 cup hot water plus more
  • 15 oz can of organic pumpkin puree ( NOT pumpkin pie puree)
  • 1 cup fat free half & half or heavy cream
  • 1.5 tsp cinnamon
  • 3 tbsp honey
  • ½ tsp turmeric
  • ½ tsp cardamom
  • ½ tsp ginger powder
  • 3 Tbsp brown sugar
  • ½ tsp cumin powder
  • Blue Diamond Smokehouse Almonds for garnishing
  1. In a pot add oil. To it add butternut squash, onions and carrots. Add a pinch of salt and cook until half done. To it add water and rest of the ingredients except half & half. Cook until soft. Puree in high spreed blender until smooth. Transfer back to the pot and add half ?& half and heat it. Taste and adjust seasonings.
  2. Garnish with Blue Diamond Smokehouse Almonds and enjoy!
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/spiced-butternut-squash-soup/