2 tablespoons ghee 1 medium cut carrot Cubed potato, one 1 teaspoon garlic, minced One-fourth teaspoon cinnamon A pinch of cardamom 1 medium diced, peeled, and seeded butternut squash 32 ounces of chicken stock garnished with sour cream 


Step - 1

Roast squash at 400 degrees, turning every 15 minutes, for one hour.  

Step - 2

Carrots, potatoes, garlic, cinnamon, nutmeg, and squash should be cooked in a large pot over melted butter for 5 minutes, or until faintly browned.  

Add chicken stock to the vegetables to cover. Increase to a simmer. Simmer, covered, over low heat for forty minutes, or until all vegetables are tender.  

Step - 3

Blend the ingredients in a blender until homogeneous. Add any residual stock to the pot in order to achieve the desired consistency. To season, combine pepper and salt. Keep toasty.  

Step - 4

Combining velvety butternut squash soup with a trace of cinnamon and nutmeg creates a delectable, comforting bowl of soup. 

Step - 5

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