This recipe is perfect for this time of year! A hearty soup full of deliciousness, nutrition and fiber. Focus on the deliciousness and the nutrition and fiber are an added bonus!
Roasted Squash Soup
3 pounds butternut squash, about 2, seeded and quartered
2 tbsp unsalted butter, melted, for brushing
1 tbsp kosher salt
1 tsp freshly ground pepper
3 cups chicken or vegetable broth (I used half of each)
1/4 cup honey
1 tsp minced fresh ginger
1/2 cup heavy cream
1/2 tsp nutmeg
Instructions:
- Preheat the oven to 400* F.
- Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and sprinkle with 1 tablespoon of salt and 1 teaspoon of pepper. Place flesh of squash down on the pan. Put in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
- Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a immersion/stick blender, puree the mixture until smooth. Stir in the heavy cream and nutmeg. Return to a low simmer for 2-3 minutes. Add additional salt and pepper if needed.
Enjoy! Here’s to your wellness and living a life you love! ~Amy