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Creamy Butternut Squash Soup

Aberdeen's Kitchen
  • 90 minutes
  • Serves 4 to 6

INGREDIENTS

1 lb

Butternut squash

1

Carrot, large

2

Celery, ribs

1 tbsp

Garlic

1/4 tsp

Ginger, ground

1

Granny smith apple, small

1/2

Yellow onion, large

5 cups

Vegetable stock

1/4 tsp

Cinnamon

1 pinch

Nutmeg

1

Salt

2 tbsp

Apple cider vinegar

2 tbsp

Olive oil

1/2 cup

Heavy cream