Recipe

Butternut Squash Soup Recipe

	Tooheymomster / All my dishes 1 year, 10 months ago An immersion blender makes quick work of cream soups and involves much less cleaning than regular blenders. We cut the total carbs in this recipe by mixing higher carb (butternut squash) and lower carb (yellow squash) veggies Prep:15m Cook:65m Servings:6	Tooheymomst
	butternut squash soup

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Ingredients

1 small butternut squash about (1 1/4 lbs.) peeled and seeded and cut into 1 inch pieces

2 tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

2 yellow squash (about 1 1/4 lbs.) cut into 1 inch pieces

1/4 finely chopped onion

1 1/2 tsp. pumpkin pie spice (see tip)

1 tbsp. tomato paste

2 cans (14 1/2 oz. each) vegetable or chicken broth

1/2 cup heavy cream

Pumpkin seeds (optional)

Directions

Heat oven to 450F

Toss butternut squash with 1 tbsp. oil, 1/4 tsp. salt and 1/8 tsp. pepper

Arrange in a single layer on a baking sheet

Roast, turning once, 15 minutes

Toss yellow squash and onions with remaining oil, salt and pepper.

Add to baking sheet with butternut squash

Continue roasting 20 minutes until all vegetables are tender

In a large saucepot over medium heat, cook pumpkin pie spice 1 minute, stirring constantly 1 minute, or until fragrant

Stir in tomato paste and cook 1 minute more

Add roasted vegetables and broth, briing to a boil

Reduce heat to low and simmer 20 minutes

Stir in cream and remove from heat

Puree soup with an immersion blender

Heat gently to warm through

Season to taste with additional salt and pepper

To serve, divide soup into bowls and garnish with toasted pumpkin seeds and sour cream, if desired

***Warm spices such as cinnamon, ginger, allspice, nutmeg and cloves are found in one jar - Pumpkin Pie Spice.

However, if you have the above spices in your cabinet and want to make your own spice mixture, combine 1 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. each of allspice and nutmeg and a pinch of ground cloves.

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