DELICIOUS ROASTED BUTTERNUT SQUASH SOUP

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Recipe from Jessica Allion
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 minutes
Serves16
This delicious butternut squash soup is very similar to the one from Panera Bread, but I’ve added a special ingredient that makes this soup even better.
Don’t let all these ingredients and directions scare you.  Scooping out the squash is easy when you roast it first and if you have one of those handy onion choppers cutting the onions and apples is a breeze!

Ingredients

1 large butternut squash

1 can (15 ounce) pure pumpkin

2 tablespoons extra virgin olive oil

1 large sweet yellow onion peeled, halved and roughly chopped

one bag or baby carrots, diced or sliced

1 generous cup diced apples (you may include the peels)

2 medium cloves garlic minced

1 teaspoon mild curry powder

1/2 teaspoon cinnamon

8 cups low sodium chicken broth

1 generous cup apple juice

2 teaspoons salt or more to taste

½ cup Greek yogurt, full fat (it’s ok! You will want the fat, I promise!)

¼ freshly ground black pepper

salt to taste

Roasted pine nuts

 

 

DIRECTIONS

Preheat oven to 400˚F. Line a sheet pan will foil. Set aside.

 

Cut squash in half. Scoop out seeds and stringy flesh. Drizzle a little olive oil on the prepared sheet pan. Place, cut side down, on sheet pan and roast for 30-40 minutes until very tender. Remove from oven and set aside till cool enough to handle.

 

While squash is roasting, heat oil in a large Dutch oven over medium heat add onions and carrots and sauté for 3-4 minutes or until slightly translucent and soft. Add minced garlic, curry and cinnamon and cook for another minute or until fragrant.

 

Add broth, apple juice and salt and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Remove from heat and set aside till squash is finished baking.

 

When squash is tender (to check, pierce them with a small thin-bladed knife if it inserts easily it is ready) Set aside till cool enough to handle, then scoop out flesh and add to Dutch oven.

 

Return mixture to a boil, then reduce to a simmer and cook for another 10 minutes. Remove from heat and puree with an immersion blender or regular blender.

 

Remove half of the soup and puree until smooth and silky.  Add back into Dutch oven with remaining soup, continue to add Greek yogurt and pepper and stir to combine. Taste and add more salt as desired.   You also may want to add a tablespoon of honey for added sweetness.

 

Serve hot with a handful of roasted pine nuts on top.

 

To roast pine nuts, melt butter in a small sauté pan over medium heat. Add nuts and stir to coat. Sprinkle with paprika, curry powder and salt. Continue to cook for 2-3 minutes, stirring continuously, or until they begin to turn golden. Taste and add a bit more salt, if needed. Remove from heat.

 

NUTRITION INFORMATION

Serving size 1 cup
Calories: 163
Total fat: 7 grams
Sodium: 510 grams
Carbohydrates: 24 grams
Dietary fiber: 4 grams
Protein: 7 grams
Vitamin A 79%
Calcium 8%
Vitamin C 41%
Iron 9%

JESSICA ALLION

I reached 200 pounds after having my children and several things have led me down my path of wanting to be healthier and better for myself and for my family; countless fitness dvds, a gym membership, leading a weight management class at my church and a personal trainer telling me I had good symmetry.  I have learned many things on my fitness journey, but the one thing that I hear over and over no matter what size they are, is the self-talk that many women tell themselves regarding the way they see themselves. I am incredibly grateful for the opportunity to have the tools and wisdom of the people around me to help women of all shapes and dynamics to help them on their journey.

Check articles and recipes from Jessica on HerSUPPZ here

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