Roasted Butternut Squash Soup
Butternut squash is roasted with olive oil and curry powder until caramelized then pulsed with chicken or vegetable stock until smooth and creamy.
Servings 8
Calories 62kcal
Ingredients
- 1 large butternut squash peeled, seeded and cubed
- 2 tablespoons olive oil
- 1 tablespoon curry powder
- salt and pepper to taste
- 4 cups chicken broth or veggie broth
- ½ cup plain yogurt optional
Instructions
- Pre-heat oven to 350 degrees.
- Scatter butternut squash cubes on a foil-lined baking sheet sprayed with non-stick cooking spray. Drizzle with olive oil then sprinkle with curry powder, salt and pepper. Toss well then roast until tender and caramelized, about 20-25 minutes.
- Once squash is roasted, place in a high speed blender and begin pulsing until smooth. Slowly drizzle in the chicken broth along with another pinch salt and pepper.
- If you want to make the soup a bit more rich and creamy, add the plain yogurt to the blender and pulse again until smooth. To warm soup, pour mixture in to a medium sauce pot and heat until warmed through. Check for seasoning and adjust accordingly.
Notes
Excellent source of Vitamins A and C, good source of Calcium and Iron
Nutrition
Serving: 1cup | Calories: 62kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 441mg | Potassium: 459mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9991IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 1mg