Butternut Squash-Pumpkin Spice Soup
Description
For this recipe, a homemade, fall-inspired spice mix is added to roasted butternut squash, onion, and heavy cream to make a rich soup for your lineup.
Ingredients
•
3 tablespoons ground cinnamon
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2 teaspoons ground ginger
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2 teaspoons ground nutmeg
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1 teaspoon ground allspice
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1 teaspoon ground cloves
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3 pounds peeled and cubed butternut squash
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2 large onions, quartered
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1 tablespoon olive oil
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4 cups vegetable broth
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1/2 cup heavy cream
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1/2 teaspoon salt
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1 (6 ounce) container Greek yogurt
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Combine cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set aside.
3
Toss butternut squash and onions with olive oil in a large bowl to coat; transfer to a baking sheet.
4
Roast in the preheated oven until soft, 25 to 30 minutes.
5
Transfer squash-onion mixture to the bowl of a food processor. Add vegetable broth, cream, and salt; pulse until smooth. Add ¼ cup pumpkin spice mixture; pulse until combined. Divide among 6 microwave-safe bowls.
6
Microwave, one bowl at a time, on high until hot, about 1 minute, stirring every 30 seconds.
7
Top each serving with 1 ½ tablespoons Greek yogurt and ½ teaspoon pumpkin spice mixture.