Butternut Squash-Pumpkin Spice Soup recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Ingredients
- 3 tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 teaspoon ground allspice 1 teaspoon ground cloves 3 pounds peeled and cubed butternut squash 2 large onions, quartered 1 tablespoon olive oil 4 cups vegetable broth ½ cup heavy cream ½ teaspoon salt 1 (6 ounce) container Greek yogurt
Nutrition Info
- 284.7 caloriescarbohydrate: 40.4 gcholesterol: 33.5 mgfat: 13.5 gfiber: 8.4 gprotein: 5.9 gsaturatedFat: 6.7 gservingSize: -sodium: 539.1 mgsugar: 10.6 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash-Pumpkin Spice Soup
Directions
-
Preheat the oven to 425 degrees F (220 degrees C).
Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt, blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.