Butternut & Delicata Squash Soup With RawSpiceBar Pumpkin Spice

By • July 6, 2015 1 Comments

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Author Notes: " I grew up eating soup every night for dinner. Soups are a big thing in France, it's served as a first course during winter followed by the main dish. I loved my mom's pumpkin soup so I asked her to send me her recipe and just like every time I ask her recipes she just tells me to throw stuff in the water, taste it and correct it. Thanks mom. The french don't use as much cinnamon and nutmeg or pumpkin spice, I have no idea why but it's not in any food tradition. Maybe in the eastern part of the country around Christmas they use it more but not even sure…When I moved here I realized how big was cinnamon and later re-discovered nutmeg. This combo is my favorite to use between Thanksgiving and Christmas and I can not get tired of it! It's perfect for baking, for drinks, soups and more. RawSpiceBar

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Serves 8-10

  • Half a medium size butternut
  • Half a medium size delicata squash
  • 1/4 onion peeled and cut
  • 11/2 tablespoon maple syrup or 1/2 apple
  • Salt and pepper
  1. Peel and cut in 2 inches squares the butternut and delicata squash. Cut the onions and carrots.
  2. Bring to a boil in 3 cups water.
  3. Add spices, salt and pepper and maple syrup.
  4. When the vegetables are cooked, puree them in a mixer and add the water they cooked in gradually to desired consistency.

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