Roasted Butternut Squash Soup
Not looking forward to the cold? Warm up with a cup of butternut squash soup!
2 pounds butternut squash, peeled with insides scooped out, cubed (about 7 cups)
¾ large onion, chopped into 6 large chunks
1 Tablespoon extra-virgin olive oil
2 cups reduced sodium chicken broth (use gluten free stock/broth for GF version)
1/3 cup + 1 Tablespoon fat-free evaporated milk
¼ teaspoon minced garlic
¼ teaspoon ground ginger
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
- Preheat oven to 400 degrees Fahrenheit.
- Toss squash and onion in olive oil and place on baking sheet. Bake for 20 minutes or until soft. If any pieces are charred, cut those off and discard.
- Put squash, onion and rest of ingredients in blender. Blend until smooth. May add additional broth or milk if a smoother consistency is desired.
Per 1 cup serving
Total Fat: 4 g
Saturated Fat: 0.5 g
Sodium: 330 mg
Total Carbohydrate: 44 g
Dietary Fiber: 12 g
Protein: 6 g