Butternut Squash and Basil Soup

Kiki Fisher Recipe By
  • Cook & Prep: 1 h 45 m
  • Serving: 8
  • No Allergens

Ingredients (12)

Main ingredients

Start Cooking

Prepare Soup

  1. Heat oil in a six quart pot.
  2. Add onions, garlic, and basil. Sauté until onions are golden.

  3. Stir in flour, mix, then add butternut squash and sweet potatoes.
  4. Add spices and simmer for one and a half hours over low heat.
  5. Blend using an immersion blender.

Credits

Food Styling and Design by Kiki Fisher. Contact Kiki at fooddesignbykiki@gmail.com.
EMAIL
  • roast seeds

    Butternut Squash and Basil Soup

    water???

    does this recipe call for water?? please help!!
    Posted by tronjasper |January 24, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I would say to come cover veggies You can always boil out extra if too watery for your taste.
    Posted by Chaiaadmin|January 25, 2017
    Chaia Frishman  - Kosher.com Admin
    I would say to come cover veggies You can always boil out extra if too watery for your taste.
    Posted by Chaiaadmin|January 25, 2017
    3
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  • roast seeds

    Butternut Squash and Basil Soup

    water???

    does this recipe call for water?? please help!!
    Posted by tronjasper |January 24, 2017
    Replies:
    Chaia Frishman  - Kosher.com Admin
    I would say to come cover veggies You can always boil out extra if too watery for your taste.
    Posted by Chaiaadmin|January 25, 2017
    Chaia Frishman  - Kosher.com Admin
    I would say to come cover veggies You can always boil out extra if too watery for your taste.
    Posted by Chaiaadmin|January 25, 2017
    3

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