Rosemary Butternut Squash Soup
Soup always provides the level of comfort and support that we all need from time to time. Whenever I’m in a slump I almost always will turn to a soup recipe to lift my mood. With approaching the middle of the semester and all the fun essays and tests that come along with it, I would say that this recipe totally got me back on track!
Packed with yummy herbs and spices, this recipe is sure to compliment any “rainy day” or cozy afternoon.
Let me know what your favorite soup is in the comments below!
𝐌𝐚𝐜𝐫𝐨𝐬: 31C / 7F / 34P
2g Olive Oil
35g White Onion
210g Butternut Squash
One Bay Leaf
320g Chicken Broth
Salt & Pepper
Grab a pot and turn on your stove to medium-low heat. Add olive oil and garlic to pot and cook for about 3 minutes. Add garlic and repeat. Once cooked, add chicken broth and allow to boil. Once boiled, add butternut squash and bay leaf. Turn off heat once squash is soft and cooked through. Pour into a blender along with rosemary, cinnamon, salt and pepper and blend. Add to a bowl and chop with chili flakes.