This is the creamiest butternut squash soup you will ever eat that doesn’t have any cream! You’ll first roast the butternut squash with apples, pears, onions and spices to bring out the flavor and then blend those ingredients into a soup you’ll want to make over and over again. Easy, healthy, fabulous foods are the best foods. Eat Real Food, Feel Real Good!
What You’ll Need:
1 1/2 Pounds (24 ounces) Cleaned and Cut Butternut Squash
3 Organic Sliced Apples Sliced (Fuji are best)
1 Bartlett Sliced Pear
1/2 Small Sweet Onion Sliced
Spray of Expeller Pressed Organic Canola Oil
Dash of Onion Salt
Dash of Cinnamon Dash of Nutmeg
Dash of Sea Salt
2 Cups Organic Free Range Chicken Broth
What You’ll Do:
Preheat Oven to 450-475 degrees. Prepare a roasting pan (or 2) by coating with Expeller Pressed Organic Canola Oil (I like to use a Misto). Add squash, apple, pear, and onion to the pan(s) in a single layer. Lightly spray with organic canola oil. Sprinkle with onion salt, cinnamon, nutmeg and sea salt and roast for about 10-20 minutes (or until butternut squash is tender–a fork should easily slide into the squash). Once roasted, transfer to a large stove-top pot. Add organic chicken stock so that it covers fruit and veggies and bring to a rolling boil. Once boiling, lower the heat, cover and simmer for about 5 minutes. Next, add the mix to a blender (or use an immersion blender). Liquefy ingredients. To get a creamy texture limit the time in the blender and test often. I enjoy it thick and creamy, so I only blend for a few seconds. Transfer soup to your favorite bowls and top with toasted pumpkin seeds. Enjoy!
Serves 4-6
Without the Pumpkin Seeds: 150 Calories, 3 g Protein, 35 g Carbs, 2 g Fat
With 1/4 ounce Pumpkin Seeds: 190 Calories, 5 g Protein, 36 g Carbs, 5 g Fat
