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Roasted Butternut Squash Soup

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Servings: 4 | Prep Time: 5-15 min | Cook Time: 1 hour

Calories are measured per serving.

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Prep Time15 minutes
Cook Time1 hour
Calories155kcal

Equipment

  • 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