My daughter came to town and one things she loves is my recipe for Butternut Squash Soup, so we cooked up a batch. We love sharing this soup together and can’t resist making a batch even when it’s the middle so summer. So, I decided to share it with you all too. Save to Facebook or Pin it so you’ll remember it when fall hits. It’s the perfect warm up weather soup! And is healthy and vegan friendly for those on plant based diets.
Adding Cranberries to Butternut Squash Soup might feel like combining two random basket ingredients from an episode of Food Network’s, Chopped, but once you taste it I think you’ll fall in love with this soup too.
First off, I do want to mention one of my favorite products in the kitchen. I’ll be featuring it soon in an episode of “Favorite Friday” on Live Facebook. My Microplane is a kitchen must. I use it so often I actually keep it in my fruit basket on my counter rather than in a drawer. It’s great for hard cheese, zesting citrus fruits, ginger and garlic and using to freshly grate nutmeg is the best! Once you taste nutmeg freshly grated, you won’t go back.