Earthy, silky smooth, and deliciously warm, this butternut squash soup delivers a lot of flavor! The warm spices of allspice, clove, thyme, and cinnamon pair perfectly with the butternut squash. It's perfect for the fall and winter season!
Butternut Squash | Olive Oil Water | Allspice | Cloves Thyme Sprigs | Cinnamon Black Peppercorn | Shallot Chinese Spice | Salt Apple Cider Vinegar Orange | Parsley Cranberries Pumpkin Seeds
Add water, allspice, Chinese five spice, black peppercorns, thyme sprigs, cloves, cinnamon sticks, and cranberries to the pot. Boil then simmer for 45 minutes. Strain the broth into a bowl and remove everything except the butternut squash cubes. In a pot add olive oil and shallots and sauté until browned. Add the butternut squash and stock to the pot and cook for 10 minutes.
Add salt and orange zest to the soup. Bring to a boil, then reduce to a simmer for 30 minutes. Puree soup mixture in a food processor until smooth. Add soup back to the pot and add in apple cider vinegar. Cook on medium-low heat for 10 minutes. Serve with parsley, cranberries, and pumpkin seeds.