Roasted Butternut Squash Soup

Roasting the butternut squash makes it so sweet, plus gives the soup such a creamy texture without adding any cream! I love playing around with spices, and the combination of cinnamon and ginger gives the soup a true Fall flair that is so satisfying and indulgent, without the extra calories!

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Roasted Butternut Squash Soup

Prep Time
15 mins

Cook Time
35 mins

Serves
6-8

INGREDIENTS

1 medium butternut squash, cut into cubes (about 4 cups squash)

Olive oil cooking spray

1 tablespoon olive oil

1 medium onion, chopped

1 medium apple, chopped

3 cups low sodium vegetable broth

1-2 cups water (as desired for texture)

1 tablespoon freshly grated ginger, or ginger paste

2 teaspoons ground cinnamon

1/4 teaspoon pepper

DIRECTIONS

Preheat the oven to 400°F.

Spread the squash on a sheet pan in a single layer, spray with olive oil spray and roast for 25–30 minutes, stirring halfway through. Squash is done when well caramelized and fork-tender.

While the squash is roasting, heat oil in a sauté pan, then add chopped onion and apple. Saute until onion is translucent and apple is softened, about 8-10 minutes. Add the vegetable broth, and simmer the mixture covered for 10 minutes.

Add the roasted squash, cinnamon and ginger to the broth mixture, and combine. With an immersion blender, puree until smooth. Add extra water until desired texture. Heat soup until heated to your liking.

Garnish each soup bowl with 1 teaspoon Coconut milk yogurt or Granny Smith apple slices.

Makes 6-8 servings (1 cup=100 calories)