Recipe of the Month
"Butternut Squash Soup "
- 1 small butternut squash (about 1 1/2 pounds) peeled, seeded, and cut into 1-inch pieces
- 2 Tbs olive oil, divided
- 1/2 tsp salt, divided
- 1/4 tsp pepper, divided
- 2 yellow squash (about 1 1/4 pounds) cut into 1-inch pieces
- 1/4 c finely chopped onion
- 1 1/2 t pumpkin pie spice
- 1 T tomato paste
- 1 14oz. can vegetable or chicken broth
- 1/2 c heavy cream
- Pumpkin seeds (optional)
- Sour cream (optional)
- Heat oven to 450 F. Toss butternut squash with 1 Tb olive oil, 1/4 tsp salt, and 1/8 tsp pepper. Arrange in a single layer on a baking sheet. Roast 15 minute, turning once.
- Toss yellow squash and onion with remaining oil, salt and pepper. Add to baking sheet with butternut squash. Continue roasting 20 minutes until all vegetables are tender.
- In a large saucepan over medium heat, cook pumpkin pie spice, stirring constantly, for 1 minute or until fragrant. Stir in tomato paste and cook 1 minute more. Add roasted vegetables and broth. Bring to a boil, reduce heat to low and simmer 20 min. Stir in cream. Remove from heat.
- Puree soup with an immersion blender. Heat gently to warm through. Season to taste with additonal salt and pepper. To serve, divide soup in bowls and garnish with toasted pumpkin seeds and sour cream, if desired.
TIP: To make your own spice mixture, combine 1 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp each of allspice and nutmeg and a pinch of ground cloves. Nutrition information: 9.5 gms net carbs, 13.5 gm total carbs, 4 gm fiber, 2.5 gm protein, 12.5 gm fat, 168 calories.
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