recipe

Fall Favorites: Creamy Butternut Squash Soup

flavor profile | creamy

Quick, easy, and delicious! This Creamy Butternut Soup by Chef Scott is a wonderful fall favorite. The creamy texture and flavorful layers of savory and sweet spices make this a great fall comfort food as the days get shorter and colder. 

PREP TIME

START TO FINISH

SERVINGS

What you need

 

Ingredients

12oz. Pero Butternut Squash Cubes

4 cups vegetable stock

1 cup coconut milk

½ cup Mini Sweet Peppers

½ cup celery

½ cup onion

2 tbsp. garlic

1 tsp. cinnamon

1 tsp. chili powder

Salt and pepper to taste

2 tbsp. sunflower seeds or pepitas (optional)

Let’s Get Started

 

Directions

• Bring 4 cups of vegetable stock to a boil and add the butternut squash, Mini Sweet Peppers, celery, onion, and garlic and cook until tender.

• In a blender or food processor, add the cooked vegetables and 1/2 the vegetable stock.

• Puree thoroughly.

• Add the coconut milk and remaining vegetable stock for the soup consistency you prefer.

• Next, add the chili powder, cinnamon, salt, and pepper and mix well.

• Garnish with sunflower seeds or pepitas, serve immediately

ENJOY!

creamy-butternut-squash-soup
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