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There's nothing better on a chilly fall night than cozying up with a delicious bowl of soup! Our butternut squash soup is packed with veggies (and fruit, thanks to Ruvi!) and is the perfect thing to make before trick-or-treating, when you're hosting for the holidays, or just for a weeknight family dinner!
1 small butternut squash, halved with seeds removed
1 stalk of celery, cut into large pieces
1 large carrot, peeled and cut into large pieces
1/2 sweet onion, cut into large pieces
3 1/2 cups chicken stock
1 Ruvi Boost
2 Tbsp. brown sugar
1 tsp. cinnamon
1 tsp. vanilla extract
1 tsp. onion powder
1/2 cup heavy cream
Salt & Pepper
Cinnamon Sugar croutons, if desired
Preheat oven to 400 degrees.
Drizzle all vegetables with olive oil & sprinkle with a generous amount of salt and pepper. Roast in the oven for 30-35 minutes.
Remove vegetables from oven and let cool slightly. Then, remove skin from butternut squash and add all vegetables to a blender and add chicken stock. Blend until very smooth (soup setting recommended).
Add Ruvi Boost and blend again.
Pour pureed soup into a pot at medium heat and add vanilla, cinnamon, onion powder, heavy cream and salt & pepper to taste.
Enjoy with cinnamon croutons!
If you desire to make cinnamon sugar croutons, cut up desired amount of bread into cubes, and soak in butter. Sprinkle with a heavy amount of cinnamon sugar. Bake at 350 for about 30 minutes or until golden brown and crunchy!
This Soup Recipe yields 5-6 servings
Make sure to tag @getruvi when you try it out! We can't wait to hear what you think, and see you make this savory soup!
Recipe by Ruvi Team Chef Madison Banks