BUTTERNUT SQUASH SOUP

Butternut Squash Soup

Ingredients:

• 1 small butternut squash, peeled, seeded and cut in 1-inch cubes (about 1¼ pounds)
• 2 tablespoons virgin olive oil, divided
• ¾ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 yellow summer squash, cut into 1-inch cubes (about 1¼ pounds)
• ¼ cup onion, sliced (about ½ small onion)
• 1½ teaspoons pumpkin pie spice
• 1 tablespoon tomato paste
• 2½ (14½ oz.) cans vegetable or chicken broth (not low sodium)
• ½ cup heavy cream
• Additional salt and freshly ground black pepper, to taste
• Sour cream (optional)
• Pumpkin seeds, toasted (optional)

Directions:
1. Preheat oven to 450°F.  
2. Toss butternut squash with 1 tablespoon oil and half the salt and pepper. Arrange in a single layer on a baking sheet and roast, turning once, until slightly softened, about 15 minutes.  
3. Toss yellow squash and onions with remaining oil, salt and pepper. Add to baking sheet with butternut squash and continue roasting until all vegetables are tender, about 20 more minutes.  
4. In a large saucepot over medium heat, simmer pumpkin pie spice with tomato paste, stirring constantly, until fragrant, about 1 minute. Add roasted vegetables and broth. Bring to a boil, reduce heat to low and simmer 20 minutes. Remove from heat and stir in cream.  
5. Purée soup with an immersion blender (or in a regular blender in batches). Season to taste with additional salt and pepper.  
6. Garnish with sour cream and/or toasted pumpkin seeds, if desired. 

Nutritional Information
Per Serving:

Net Carbs: 10.0 grams

Fiber: 4.5 grams

Protein: 2.5 grams

Fat: 12.5 grams

Calories: 172

Recipe Information:

Makes: 6 servings

Prep Time: 0:15:00

Marinate Time: 0:00:00

Cook Time: 1:05:00