Description
This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.
Ingredients
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 3 pounds peeled and cubed butternut squash
- 2 large onions, quartered
- 1 tablespoon olive oil
- 4 cups vegetable broth
- ½ cup heavy cream
- ½ teaspoon salt
- 1 (6 ounce) container Greek yogurt
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix together cinnamon
- ginger
- nutmeg
- allspice
- and cloves in a small bowl. Set pumpkin spice mix aside.
- Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
- Roast in the preheated oven until soft
- 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth
- cream
- and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix
- and blend until combined. Ladle into 6 microwave-safe soup bowls.
- Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir
- every 30 seconds
- until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 6