RUVI RECIPE: BUTTERNUT SQUASH SOUP

 

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!

 

INGREDIENTS:

• 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

• Olive oil

• Salt & Pepper

• Cinnamon Sugar croutons, if desired

 

INSTRUCTIONS:

1. Preheat oven to 400 degrees.

2. Drizzle all vegetables with olive oil & sprinkle with a generous amount of salt and pepper. Roast in the oven for 30-35 minutes.

3. 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).

4. Add Ruvi Boost and blend again.

5. Pour pureed soup into a pot at medium heat and add vanilla, cinnamon, onion powder, heavy cream and salt & pepper to taste.

6. Enjoy with cinnamon croutons!

 

BONUS ADDITION: 
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

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