Pumpkin Pie Spiced Roasted Butternut Squash Soup
$0.00 Cooking Fee
Serving Size: 8 ounces
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Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 425 degrees.
- Spread the squash, apples and onions in a single layer on 2 large baking sheets. Sprinkle with olive oil, pumpkin pie spice, salt and pepper, tossing until well coated.
- Place in oven and roast, stirring occasionally, until the vegetables are tender and nicely browned, about 30-45 minutes.
- Working in batches, transfer the roasted vegetables to a food processor or a blender and process until coarsely pureed. With the processor or blender running pour in about 1 cup of the stock and continue to process until relatively smooth.
- Place the soup into a large saucepan set over medium heat. Stir in the remaining broth and bring to a simmer, stirring often. Taste and adjust the seasonings.
Notes
If you have a stick blender omit steps 4 and 5 and transfer the roasted vegetables to a large saucepan set over medium heat. Add 3 cups of stock and blend until smooth. Add remaining stock and bring soup to a simmer. For a richer and creamier soup add 1 cup heavy cream to the soup, cutting back on the stock by ½ cup.
Cook Times
Ingredients
Ingredients
- 2 ½ pound butternut squash halved, seeded, peeled and cut into 1-inch pieces
- 2 granny smith apple peeled, cored and cut into quarters, then crosswise in half
- 2 yellow onion medium, peeled and cut into 1-inch cubes
- 3 tablespoon extra virgin olive oil
- 2 teaspoon pumpkin pie spice
- 1 teaspoon Kosher salt more or less to taste
- 1/4 teaspoon freshly ground black pepper
- 6 ½ cup vegetable stock
Optional:
- 1 cup heavy cream
Cooking Tools Required
5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Immersion Blender, Ladle, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Vegetable Peeler, Wooden SpatulaReheating/Serving Instructions
Heat in microwave on medium high heat until heated through. May be necessary to add additional broth or water.
Nutrition
Calories: 207kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 856mg | Potassium: 503mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12756IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 1mg
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