Butternut Squash-Pumpkin Spice Soup

A homemade, fall-inspired spice mix added to roasted butternut squash, onion, and heavy cream makes a rich soup that you'll want to add to your fall lineup.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 285 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Make pumpkin spice: Mix cinnamon, ginger, nutmeg, allspice, and cloves together in a small bowl until evenly combined. Set aside.

Step 3

Make soup: Place butternut squash and onions into a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.

Step 4

Roast in the preheated oven until soft, 25 to 30 minutes.

Step 5

Transfer squash-onion mixture to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons pumpkin spice; blend until combined. Ladle into 6 microwave-safe soup bowls.

Step 6

Cook each serving in the microwave on high until hot, about 1 minute, stirring every 30 seconds.

Step 7

Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon pumpkin spice.