Citrus Butternut Squash Soup

Citrus Butternut Squash Soup

Citrus Butternut Squash Soup

Serves 6-8


1 large butternut squash, halved vertically with seeds removed
2 tbsp Stella's Table Citrus Sea Salt
1/2 cup chopped shallot
1 tbsp olive oil
1 teaspoon salt
4 garlic cloves, minced
1 tsp maple syrup
Stella's Table Pepper Essential Blend to taste
3-4 cups chicken stock
1 - 2 tbsp butter to taste


1. Sprinkle each half of the butternut squash with the Citrus Sea Salt and Pepper Essential Blend and bake at 425 degrees face down on a cookie sheet lined with parchment paper. Bake until a fork goes through the skin easily.

2. In a soup pot, warm the olive oil and add the chopped shallot and 1 tsp of salt. Cook, stirring until the shallot has softened and is starting to turn golden on the edges, about 3-4 minutes.

3. Add the garlic and cook until fragrant, about 1 minute. 

4. Scoop the butternut squash and add to pot and then add maple syrup and broth.

5. Using an immersion blend, combine until smoothe. Heat and serve.



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