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Roasted Butternut Squash Soup, Thm Fp
Preheat oven to 350. Cut the stem off the squash, half and seed it. If you have the bag of frozen cubes, you're good to go. Spritz the squash with coconut oil and season with salt and pepper, then toss to coat. Roast for about 1 hour, or until fork tender. Let the squash cool until you're able to handle it. Heat a large pot over medium heat, add 2 Tbsp butter and saute the apples and onions. When . . .
Prep Time: 00:30
Cook Time: 01:00
1 small butternut squash, or 1 package of frozen butternut squash cubes
3 apples, peeled and diced (i used granny smith)
1 medium-sized red onion, diced
1 15oz can pumpkin puree
2 32oz containers vegetable broth
1/2 c plain 0% fat greek yogurt (if nondairy, you can use equal amounts of unsweetened plain almond milk or light coconut milk)
1 1/2 tsp ground sage
1 tsp ground ginger
salt and pepper
1Preheat oven to 350.
2Cut the stem off the squash, half and seed it. If you have the bag of frozen cubes, you're good to go.
3Spritz the squash with coconut oil and season with salt and pepper, then toss to coat. Roast for about 1 hour, or until fork tender. Let the squash cool until you're able to handle it.
4Heat a large pot over medium heat, add 2 Tbsp butter and saute the apples and onions. When they start to soften and get some color, season with salt, pepper, ginger, and sage, then pour in the vegetable broth, cover and boil for about 8-10 minutes.
5Turn the heat down to low. Add the squash*, pumpkin, and apple broth mixture to a large blender and blend in batches until everything is incorporated. Put the soup back in your large pot, whisk in the yogurt and adjust for seasoning, then keep it on the heat until everything is heated through.
*Note: When the squash is cool enough to handle, simply scoop the flesh from the skin with a large spoon. This saves you the headache of peeling and dicing prior to cooking.
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