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Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins- Course: Main
- Cuisine: American, North American
- Servings: 4-6 People
- Calories: 0
Ingredients:
- 1 tbsp Maple Bacon seasoning
- 1 tsp Sage
- 1 tsp Rosemary
- 1 tsp Ginger paste
- 1 tbsp Vegetable Stock Broth Powder
- 3 cups Water
- 2 tbsp Olive Oil
- 1 medium Onion (chopped)
- 1 tsp Salt
- 1 tsp Ground Pepper
- 1 large Butternut Squash (Peeled, seeded, cubed)
Instructions:
- In pot over medium heat, heat the olive oil. Add the onion and saute until translucent.
- Add the butternut squash. Cook until it begins to soften, stirring occasionally for about 10 minutes.
- Add the garlic, sage, rosemary and ginger. Stir and cook until fragrant.
- Add the maple bacon seasoning, vegetable stock powder and water. Cover and bring to a boil. Reduce heat to a simmer. Cook until squash is tender for about 20-30 minutes. Remove from heat.
- Using an emersion blend or a regular blender, blend the soup until smooth. Add liquid for desired consistency. Season with salt and pepper to taste.
- Serve in a jar and enjoy!
![Jodi MacKinnon (QFG) [MACJOD]](/web/image/res.partner/209/image_256/Jodi%20MacKinnon%20%28QFG%29%20%5BMACJOD%5D?unique=2d0d862)
About Jodi MacKinnon (QFG)
Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.
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