Butternut Squash Soup
12.2g
Net Carbs
4.9g
Protein
12.9g
Fat
2.6g
Fiber
186
Calories
Cooking tip: You can cut down on prep time by purchasing pre-sliced butternut squash cubes.
Ingredients:
- 1 1/4 pounds butternut winter squash, peeled and cubed
- 2 tablespoons olive oil, divided
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 2 cups sliced fresh yellow summer squash (230g)
- 1/4 cup sliced onions (29g)
- 1 tablespoon tomato paste
- 1 1/2 teaspoons pumpkin pie spice
- 2 cans (14.5 ounces each) chicken broth
- 1/2 cup heavy cream
Directions:
- Preheat oven to 450°F.
- Peel and cube butternut squash. Toss with 1 tablespoon oil and half the salt and pepper. Arrange in a single layer on a baking sheet and roast, turning once, until slightly softened, about 15 minutes.
- Toss yellow squash and onions with remaining oil, salt and pepper. Add to baking sheet with butternut squash and continue roasting until all vegetables are tender, about 20 more minutes.
- In a large sauce pot over medium heat, simmer pumpkin pie spice with tomato paste, stirring constantly, until fragrant, about 1 minute. Add roasted vegetables and broth. Bring to a boil, reduce heat to low and simmer 20 minutes. Remove from heat and stir in cream.
- Purée soup with an immersion blender (or in a regular blender in batches). Season to taste with additional salt and pepper.
- Garnish with sour cream and/or toasted pumpkin seeds, if desired.
