Butternut Squash-Pumpkin Spice Soup

This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

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

Ingredients

• ½ teaspoon salt
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves
• 3 tablespoons ground cinnamon
• ½ cup heavy cream
• 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

Recipe Instructions

Step 1

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

Step 2

Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.

Step 3

Place butternut squash and onions in 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. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.

Step 5

Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.