Roasted Butternut Squash Soup

$0.00 Cooking Fee
Serving Size: 8 ounces
Recipe adapted from:
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Roasting vegetables gives them lots of extra flavor. This soup adds fall flavors like apples and cinnamon that combine for a perfect seasonal soup. Note: This recipe requires 2 heavy duty sheet pans for 7-10 servings.
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Instructions

  • Preheat oven to 400o F.
  • In a large bowl, combine the butternut squash, avocado oil, and 1/2 the cinnamon and Kosher salt, and all the cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
  • Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots, to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
  • Heat the avocado oil over medium heat in a large pot. Add the roasted ingredients and then the broth. Start with less, and add more broth until reaching a thick soup consistency. Add remaining salt and cinnamon, then the chili powder. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes.
  • Using a blender, combine the ingredients until smooth. You can add the pumpkin seeds and coconut milk for extra flavor. Serve warm.

Cook Times

Active Prep10
Hands-On Cook0
Hands-Off Cook55
Passive0
Total Time1 hour 5 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 5 pound butternut squash for 10 servings 1 large, peeled and cut into cubes 1.5 inches wide.
  • 1 Granny Smith apples peeled, sliced and cored
  • 1 yellow onion small, chopped
  • 2 carrot chopped
  • 3 tablespoon avocado oil
  • 2 teaspoon cinnamon
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon. ground cumin
  • 1 teaspoon chili powder optional
  • 6 cup vegetable broth for non vegan you can use chicken broth, start with less and add more until you reach the smooth soup consistency.

Optional Toppings:

  • 5 tablespoon pumpkin seeds
  • 10 teaspoon canned full-fat coconut milk

Cooking Tools Required

Blender, Cutting board, Heavy duty rimmed baking sheet, Peeler, Sharp Knives
Reheating/Serving Instructions
Heat soup in the microwave on high power until heated through.

Nutrition

Calories: 205kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 936mg | Potassium: 934mg | Fiber: 6g | Sugar: 9g | Vitamin A: 26521IU | Vitamin C: 50mg | Calcium: 127mg | Iron: 3mg

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