Butternut Squash Soup w/ Pumpkin Seed Granola
Peel butternut squash & 2 carrots.
1
Remove seeds using Scoop Loop.
2
Cut squash into cubes.
3
Measure 3 cups. Save the rest for another use.
4
Cut carrots into chunks.
5
Cut onion in half; remove peel & chop into chunks. Save 1/2 of the onion for another use.
6
Peel 2-4 garlic cloves using Garlic Peeler.
7
Add 2 1/2 c water, 2T brown sugar, 1t salt, 1/4t cinnamon, 1/4t ground ginger to DXCB pitcher.
8
Then add squash, carrots, onion & garlic.
9
Dice dried apples with Food Chopper. Measure 1/4 cup.
10
Add dried apples to Deluxe Cooking Blender pitcher.
11
Lock lid. Turn wheel to Soup setting & press the wheel to start.
12
Relax while the soup cooks & blends into a smooth delicious purée.
To make the granola, heat 1T oil in skillet.
13
Add 1/2c rolled oats, 1/2t ground ginger & 1/4t cinnamon. Cook 4-6 minutes.
14
Remove cooked oats from pan.
15
Add 1T each honey & brown sugar to pan. Cook 1 minute.
16
Add oats back to pan, along with 1/4 cup each dried apples & pumpkin seeds. Mix to combine.
17
Remove granola from pan to cool slightly.
18
When DXCB timer is up, add 1/2c heavy cream. Pulse for 5-10 seconds to combine.
19
Pour soup into a bowl & top with granola. Enjoy!
Store granola in 2 cup Prep Bowl with lid.
To clean, pour 3c water & drop of dish soap in DXCB. Use Heated Wash setting to clean.
One less dish to wash!
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