Butternut Squash Soup

Creamy, warm and cozy!

Roasted butternut squash soup is  quick and easy to make and oh so delicious topped with pumpkin seeds and a splash of cream!

Full ingredient list can be found on the blog!

Step 1. Cut your squash and potatoes into cubs.

Step 2. Then bake them in the oven until golden and tender.

Step 3. Next, sauté your onions, celery, and carrots and season with herbs and spices.

Step 4. Then add your roasted squash and potatoes to the pot with your chicken broth and simmer for 30 minutes.

Step 5. Finally, with an immersion blender, blend until smooth.

Serve hot topped with pumpkin seeds and a drizzle of heavy cream. Enjoy!