Butternut Squash-Pumpkin Spice Soup
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.
- Serves: 6 persons
- 3tablespoons ground cinnamon
- 2teaspoons ground ginger
- 2teaspoons ground nutmeg
- 1teaspoon ground allspice
- 1teaspoon ground cloves
- 3pounds peeled and cubed butternut squash
- 2large onions, quartered
- 1tablespoon olive oil
- 4cups vegetable broth
- ½cup heavy cream
- ½teaspoon salt
- 1(6 ounce) container Greek yogurt
Step 1Preheat the oven to 425 degrees F (220 degrees C).
Step 2Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
Step 3Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
Step 4Roast 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.
Step 5Cook 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.