This simple soup is spiced to perfection with Traeger Blackened Saskatchewan shake and will keep you toasty on a cold winter night. Who likes to eat squash solo? Roasting it into a butternut soup is quick and easy and makes a sweet, nutty, and creamy meal with a kick.
2 Pound butternut squash
extra-virgin olive oil
Traeger Veggie Rub
1/2 Whole Apples
1/2 Whole onion, diced
1 Tablespoon butter
4 Sage, Leaves
2 Teaspoon salt
1/2 Teaspoon black pepper
1 1/2 Cup chicken broth
1 Cup water
1/3 Cup heavy cream
1/4 Teaspoon ground nutmeg
1/2 Cup Pumpkin Seeds
1/4 Cup Bacon Bits
2 Tablespoon sour cream
2 Pound butternut squash
As Needed extra-virgin olive oil
As Needed Traeger Veggie Rub
1/2 Whole Apples
1/2 Whole onion, diced
1 Tablespoon butter
4 Sage, Leaves
1 Teaspoon salt
1/4 Teaspoon black pepper
1 1/2 Cup chicken broth
1 Cup water
1 Teaspoon salt
1/4 Teaspoon black pepper
1/3 Cup heavy cream
1/4 Teaspoon ground nutmeg
1/2 Cup Pumpkin Seeds
1/4 Cup Bacon Bits
2 Tablespoon sour cream