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Butternut Squash Soup with Toasted Nuts and Seeds

Jason
  • minutes
  • Serves 4

INGREDIENTS

1

Butternut squash, medium sized

1

Carrot, large

1

Onion

4 cups

Water or vegetable stock

2 tbsp

Brown sugar

2 tbsp

Olive oil

2 tbsp

Almonds

1 tsp

Cumin seeds

2 tbsp

Pumpkin seeds

2 tbsp

Sunflower seeds