Velvety Butternut Squash Soup

READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Arrange squash and carrots on a large baking sheet.
  • Drizzle with olive oil and sprinkle with salt and pepper. Roast in a preheated 425 oven for 20 minutes.
  • Meanwhile, drizzle olive oil in a large stock pot over medium heat. Saute onion, celery and garlic for several minutes.
  • Add in spices, and cook 1 min longer; remove from heat.
  • When squash and carrots are roasted, add to stock pot.
  • Add in broth, cover, and cook over low heat about 20 minutes.
  • Working in batches, run soup through a blender, or use an immersion blender until smooth.
  • Can be served with a dollop of Greek yogurt and pumpkin seeds.
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