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