Roasted Butternut Squash Soup
Recipe by Ali Caron, RD
1 medium butternut squash, halved
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic
3-4 cups vegetable or chicken broth (I used Better Than Bouillon)
1 teaspoon Herbs de Provence
1 teaspoon balsamic vinegar
1/4 teaspoon cinnamon
Salt and pepper to taste
Preheat oven to 375 degrees Fahrenheit. Cut squash in half (the long way), scoop out seeds with a spoon and place in an oven safe dish, cut side down. Add about 1 inch of water to dish. Bake squash for 40-50 minutes.
Meanwhile, chop onion and garlic. When squash is almost done baking, sauté olive oil and onion for 10 minutes in a large soup pot on medium-low heat. Add garlic to pot. Scoop out butternut squash with a large spoon and add to soup pot, avoiding the outer skin. Add seasonings, balsamic vinegar and about 2 cups of broth and bring to a simmer for 10-20 minutes or until squash is very tender.Remove pot from heat and using an emersion blender (or regular blender) puree soup. Place back on low heat and add remaining 1-2 cups of broth until desired consistency is reached. Bring back to a simmer and serve!
Nutrition Facts: 111 Calories, 6.5g Fat, 10g Carbohydrate, 4g Protein, 1.7g Fiber, 538mg Sodium, 380mg Potassium
*This recipe is vegan (if using vegetable broth), gluten- and dairy-free.