Spiced Roasted Butternut Squash Soup

[ezcol_1third]butternut squash soup[/ezcol_1third]Here is a tasty butternut squash soup that has some extra flavor and kick;  this creamy soup doesn’t rely on cream or extra fat to add flavor.  We use spices!  This soup is a great appetizer that will leave you and your dinner guests wanting more; you can also try it as part of a complete meal that includes one of our meat or fish dishes.  This butternut squash soup is naturally gluten-free and vegan.[ezcol_2third_end][/ezcol_2third_end]

Prep time: 10 minutes Cook time: 60 minutes Yield: Serves 8 | Serving Size: 2 Cup

3 Lbs Butternut Squash (about 1 medium squash), halved and seeded
1/2 Lb Carrots, coarsely chopped
5 Cups of Water
2 Cup Yellow Onions, coarsely chopped
6 Cloves of Garlic, coarsely chopped
1 Tbsp Olive Oil
2-4 Sprigs of Thyme
1/2 Tsp Curry Powder
1/2 Tsp Cumin
1/4 Tsp Cayenne Pepper
1/8 Tsp Cinnamon
Dash of Grounded All Spice
Optional: 1 Cup Creamed Corn
Salt & Black Pepper to taste
Cooking spray
1. Preheat oven to 425F.  Lightly coat baking sheet with cooking spray and arrange squash, cut side up on sheet.  Roast squash for 50 minutes until soft.  Set aside roasted squash.  Timing tip: Starting prepping–washing, chopping, etc–other vegetables immediately after squash is placed in oven.
2. While squash is roasting, in a large pot heat oil over medium-high heat.  Add carrots, onion, garlic and thyme; sautee vegetables for about 5 minutes until onions are clear.  Add curry powder, cumin, cayenne pepper and cinnamon; cook for about 2 minutes, while stirring frequently.
3. Add two cups of water and let simmer for about 5 to 10 minutes until carrots are soft.
4. Scoop out flesh of squash and add to pot of vegetables.
5. Remove any large thyme steams from mixture.  Using a blender, puree the squash-vegetable mixture in batches with the remaining water; leave the lid of blender slightly open or remove the small cap of the lid to allow steam to escape.
6. Return pureed squash to pot on low heat; stir in creamed corn (0ptional), salt and black pepper.
7. Serve warm

Nutrition per 2-Cup serving (without corn): 124 Cals; 17g Carb; 2g Fat; 3g Protein
butternut squash carrots-yellow-onion-garlic-thymesauteed-carrots-yellow-onions-garlic-thyme



About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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