Butternut Squash Soup

1. 1

   Peel the squash, sweet potato, onion and apples and cut into 1 inch cubes.

2. 2

   In a large saucepan, heat the oil over medium heat and add the onions and garlic.

3. 3

   Heat until onion is translucent.

4. 4

   Add the squash, potato, onion, apples, chicken stock, ginger and cumin to the pot.

5. 5

   Bring to a boil, reduce heat and simmer for 20 minutes.

6. 6

   Take the pot off the fire, add 1 cup of milk, and mix in blender.

7. 7

   Add pepper and chili flakes to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.