Roasted Butternut Squash Soup
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Servings: 4 | Prep Time: 5-15 min | Cook Time: 1 hour
Calories are measured per serving.
Print This RecipeEquipment
- 1 Sheet Tray
- 1 Medium Saucepan
- 1 Immersion Blender
- 1 Rubber Spatula
- 1 Measuring Cups Dry & Liquid
- 1 Metal Spatula
- 1 Measuring Spoons
Ingredients
- 4 c. Butternut Squash Cubed
- ½ t. Kosher Salt
- Cooking Spray
- ½ c. Onion Chopped
- ½ T. Olive Oil
- ⅛ t. Ground Nutmeg
- ½ t. Ground Black Pepper
- 1/16 t. Cayenne Optional
- 1 c. Bone Broth Chicken
- 2 ½ c. H2O
- ½ t. Sage Finely Chopped - Divided 1/4t. each
- 4 t. Yogurt Fage – 2%
- 4 T. Pumpkin Seeds Roasted
Instructions
- Preheat Oven to 375°F.
- On Sheet Tray coated with cooking spray – toss butternut squash cubes with salt and roast in the oven until caramelized and tender 40-45minutes, turning with a metal spatula every 15 minutes.
- During the last 10 minutes of the squash being in the oven, in the saucepan over medium low heat, sauté onions and the salt in oil.
- Add the spices, stir and allow to “bloom” for 30-45 seconds– then add cooked squash, 1/4t. of chopped sage, broth and H2O. Simmer for 5-10 minutes.
- Blend with immersion blender until smooth.
- Place in bowls, sprinkle with chopped sage, 1t. of yogurt and 1T. Pumpkin Seeds per bowl.
Video
Nutrition
Serving: 1Cup | Calories: 155kcal | Carbohydrates: 19.7g | Protein: 7.3g | Fat: 6.9g | Saturated Fat: 1.2g | Trans Fat: 0.01g | Cholesterol: 0.2mg | Sodium: 333.8mg | Potassium: 615.2mg | Fiber: 3.8g | Sugar: 4.3g | Calcium: 92.1mg | Iron: 2mg | Net Carbohydrates: 15.9g
