"Pumpkin Pie" Soup
Author: Isle of Baby
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 16 cups
- 2 medium butternut squash
- 8 cups stock (chicken or vegetable)
- 2 cups water
- 1 teaspoon sea salt
- 1.5 teaspoons ground nutmeg
- ¼ teaspoon cinnamon
- ½ teaspoon paprika
- Preheat oven to 375 F.
- Bake butternut squash on foil lined baking sheet for 40 - 50 minutes, until tender when pierced with a fork.
- When cool enough to touch, peel the butternut squash (you can save the seeds and roast them later) and cut into cubes.
- In a large pot combine the squash cubes, stock, water and spices.
- Puree with an immersion blender and simmer for 10 - 15 minutes.
- Cool enough for little mouths and serve.
Recipe by Isle of Baby at https://isleofbaby.com/pumpkin-pie-soup/
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