Velvety, and just a hint of spice, this is the perfect season to enjoy this soup! We roast and cube cut butternut squash then, simmer it in chicken broth with sautéed diced onion, cumin, ancho chili powder, agave, and a squeeze of lime juice. To finish, we use an emulsion blender to give it a wonderfully satisfying texture.

Pairs well with this week’s Simple Side Salad under our “Sides” menu!

Ready to Heat, Gluten-Free; Dairy-Free/ Alpha Gal Friendly; Can be Vegetarian (no chicken broth- sub veggie broth); Freezer-Friendly.