Yield

2 servings

Type

Soup

Time

50  minutes

Level

Easy

Prep veggies

01.

Preheat oven to 400°F. Peel butternut squash, slice in half length wise and remove seeds. Dice butternut squash into cubes. Toss with 1 tablespoon of olive oil on a baking sheet.

Bake

02.

Bake squash for 20-25 minutes, until it is soft and golden.

Sauté

03.

Combine onion, jalapeño and garlic together in a sauce pot with 1 tablespoon of olive oil. Sauté for 4-5 minutes on medium heat until ingredients are brown.

Add to pot

04.

When squash is cooked, add to veggies with broth and seasoning.

Simmer

05.

Blend for 45 seconds to 1 minute until a pureed texture is achieved. Simmer for 20 minutes then serve with crumbled feta and enjoy!

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