So we are going to be making this amazing roasted butternut squash soup – its earthy, warm, and really comforting.
Recipe created by Shreya Ahluwalia @shreyacookssss
15m
PREP TIME
1hr 10m
COOK TIME
213
CALORIES
16
INGREDIENTS
Servings: 6
Ingredients
- 1 medium-sized butternut squash
- 1 cup chopped yellow onion
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 head fresh garlic, peeled and minced
- 1/2 teaspoon McCormick® Ground Ginger
- 1/2 teaspoon McCormick® Ground Cinnamon
- 1 teaspoon salt, or to taste
- 1/2 teaspoon McCormick® Pure Ground Black Pepper, to taste
- 1/2 teaspoon McCormick® Rubbed Sage
- 1 1/2 teaspoons McCormick® Crushed Red Pepper
- 2 cups veggie broth
- 3 cups water
- 10 to 12 fresh sage leaves, sautéed in olive oil until crispy
- Crème fraiche
- Roasted pumpkin seeds
INSTRUCTIONS
- 1 Slice the butternut squash in half, brush with some olive oil, salt, and pepper, and roast it at 425°F for 40 to 45 minutes.
- 2 In a skillet, combine oil and butter and cook yellow onions until fragrant. Add freshly minced garlic and cook for another few seconds. Add all spices and cook for 30 more seconds.
- 3 Add the roasted butternut squash along with the veggie broth and water, and simmer the soup for about 15 to 20 minutes.
- 4 Garnish with fried sage leaves, roasted pumpkin seeds, and crème fraiche.
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