Butternut Squash Soup
- 2 tbsp olive oil
- 1 sweet onion, diced
- salt, pinch
- 2 carrots, peeled and sliced into thin disks
- 1 apple, peeled, cored and diced
- 2 lb butternut squash, cubed
- 4 cup vegetable broth
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp paprika
- 1/4 cloves
- salt and pepper, to taste
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Apple (1)
- Butternut squash (2 lb)
- Carrots (2)
- Ginger (1 tsp)
- Sweet onion (1)
- Canned Goods
Vegetable broth (4 cup)
- Cooking & Baking
- Cinnamon (1 tsp)
- Cloves (1/4)
- Olive oil (2 tbsp)
- Paprika (1 tsp)
- Salt (1)
- Salt and pepper (1)
Preparation
Read recipe preparation on sarahscucinabella.com
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Published December 9, 2009 (3 years ago).
1 person saved this recipe.
