ROASTED BUTTERNUT SQUASH SOUP

Roasted Butternut Squash Soup

 

At our first Before & After gathering at the Downtown Disney Hilton in Orlando, we held our special dinner at Wolfgang Puck’s Grand Café. One of our chef-created, bariatric friendly, first courses was this amazing soup. We happily slurped it up and I was thrilled to be able to snag the recipe. It’s so simple, and truly delicious! – Susan Maria

One 4-pound butternut squash – halved, seeded, peeled, and cut into large chunks
2 Golden Delicious apples, peeled and cut in half, core removed
1 large Vidalia or sweet onion, peeled and cut in half
2 tablespoons olive oil
1 teaspoon garam masala spice blend – you can order this special blend from Penzeys.com or instead substitute Curry Powder (as long as you buy a fresh container!)
Kosher salt and freshly ground black pepper
4 cups chicken broth – Swanson Healthy Request Organic is very good

Preheat oven to 350 degrees. Arrange squash, apples, and onion in a large roasting pan. Drizzle with the olive oil, sprinkle with the garam masala, and season with salt and pepper. Roast until very soft, 45 to 60 minutes. Allow roasted vegetables to cool 10 to 15 minutes before proceeding. Puree the vegetables (plus any good stuff in the roasting pan) in a blender or food processor, adding enough chicken broth to blend smoothly. This soup is best when silky and creamy.

Pour into heavy saucepan and heat; adding remaining broth to adjust texture. Season with salt and pepper. Garnish with a tablespoon of toasted pumpkin seeds – called pepitas. Toast the pepitas in a little butter in a nonstick skillet with a sprinkle of salt and pinch of garam masala.

Makes 2 quarts
Per 2/3 cup serving:
Calories 155,
fat 2 g,
carbs 9 g,

protein 3 g

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