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8 Servings
Total Time: 1hr 40min
Recipe By: Meredithpowers
Shared By Meredithpowers

Butternut Squash Soup


  • Vegetables:
  • 5 garlic cloves
  • 1 butternut squash
  • 1 large yellow onion
  • 2 carrots
  • 3 celery stalks
  • Oil and seasonings:
  • Vegetable or olive oil
  • Spanish smoked paprika
  • Salt
  • Pepper
  • Italian seasoning
  • Cayenne
  • Wet ingredients:
  • maple syrup
  • Sour cream
  • 3 1/2 c. vegetable stock (Kroger’s favorable)


Preheat oven to 350
Peel garlic cloves and chop squash, onions, carrots, and celery into manageable sized pieces, then transfer to a large sheet pan
Lather vegetables in oil and sprinkle with spanish smoked paprika, salt, pepper, Italian seasoning, and a dash of cayenne
Roast until soft, about 1 hour and 15 minutes, removing from the oven to stir halfway through
Wait about five minutes for the vegetables to cool, then blend them about a third at a time with the vegetable stock until no chunks remain
Transfer mixture into a large bowl after each third, mixing after each addition
Add a generous amount of maple syrup and sour cream to the bowl and mix thoroughly

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