Creamy Butternut Squash and Pumpkin Spice Soup Recipe

Ingredients

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 3 pounds peeled and cubed butternut squash
• 2 large onions, quartered
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 0.5 cup heavy cream
• 0.5 teaspoon salt
• 1 (6 ounce) container Greek yogurt

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C).
2. In a small bowl, combine cinnamon, ginger, nutmeg, allspice, and cloves. Set the pumpkin spice mixture aside.
3. In a large bowl, toss the butternut squash and onions with olive oil until evenly coated. Spread onto a baking sheet.
4. Roast in the preheated oven for 25 to 30 minutes, or until the squash is tender.
5. Transfer the roasted squash and onion mixture to a food processor. Add vegetable broth, cream, and salt. Pulse until smooth. Add ¼ cup of the pumpkin spice mixture and pulse until well combined. Divide the soup among 6 microwave-safe bowls.
6. Microwave each bowl individually on high for about 1 minute, stirring every 30 seconds, until heated through.
7. Garnish each serving with 1 ½ tablespoons of Greek yogurt and ½ teaspoon of pumpkin spice mixture.

Nutrition

• Calories: 285 kcal
• Fat Content: 14 g
• Fiber Content: 8 g
• Sugar Content: 11 g
• Sodium Content: 539 mg
• Protein Content: 6 g
• Cholesterol Content: 34 mg
• Carbohydrate Content: 40 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g