Steps to Make Butternut Squash Soup Calories Per Cup

Butternut Squash-Pumpkin Spice Soup

Remove soup from the heat.

Recipe Summary Butternut Squash-Pumpkin Spice Soup

This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

Ingredients | Butternut Squash Soup Calories Per Cup

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

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.

Info | Butternut Squash Soup Calories Per Cup

prep: 20 mins cook: 35 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Butternut Squash-Pumpkin Spice Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes,