Creamy Butternut Squash Soup with Smoked Paprika

Butternut Squash Soup - The Lemon Bowl

When it comes to healthy eating in the dead of Winter, I love nothing more than a hearty bowl of soup.  Nourishing, satisfying, comforting and delicious – it is the ideal form of comfort food.

Roasting the squash in the oven before pureeing into soup allows the flesh to caramelize and release natural sugars. The end result? Maximum flavor without a lot of added fat and calories. In fact, there isn’t a drop of butter or cream in this soup.

Your bikini will thank me in a couple months.

Head over to Rachel Cooks for my Creamy Butternut Squash Soup with Smoked Paprika Recipe where I am guest posting while she is busy snuggling her brand new bundle of joy.

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Comments

  1. Louise says

    I often make squash soup with curry or ginger (I usually add in carrots too) I often cheat and buy the cut up squash…. call me lazy.
    Now I get to try it with the smoked paprika I just bought for our Super Bowl Pulled Pork! Thanks!

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