Butternut Squash Soup, Feb 2019

Butternut Squash Soup 


2.5 tablespoons butter, unsalted 

1 large onion, chopped 

1 medium butternut squash, chopped into 1-inch pieces 

7 cups water 

2 tablespoons and 2 teaspoons Carrot Ginger NOBULL Scratch Starter Concentrate  

3 tablespoons almonds, roasted and chopped 

Olive Oil 


Melt butter in large pot. 

Add onions and cook until translucent. 

Add squash, NOBULL and water. Water should just cover everything, add more or less accordingly. 

Bring to a boil and reduce to simmer.  

Cover and cook until squash is tender. 

Using a blender, blend smooth. Add additional water if, soup is too thick.  

Season with additional NOBULL if needed. 

Serve with a drizzle of olive oil and almonds. 

Serves: 4-6 people

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