Roasted Butternut Squash Soup
By mjosephson
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Ingredients
- ROASTED BUTTERNUT SQUASH SOUP
- 1 butternut squash
- 1 tbsp. canola oil or olive oil
- 1 yellow onion
- 1 tsp garlic, minced
- 1 tsp cumin
- 3 1/2 cups vegetable or chicken broth
- Cayenne pepper (optional)
- Cut butternut squash in half lengthwise
- Place each half, flesh side down on a lightly greased baking sheet
- Roast in a 425o oven for 30-40 minutes until tender
- Remove from oven and allow to cool
- Heat oil in a large sized saucepot over medium heat
- Add onions and cook for 4-5 minutes
- Stir in garlic and cumin and continue cooking for 1 minute
- Pour in broth and bring to boil; turn to simmer and cook for 5 minutes then remove from heat
- Remove seeds from center of squash and discard
- Scoop butternut squash out of skin and add to broth
- Puree mixture in blender or food processor until smooth
- Season with salt and cayenne pepper to taste (optional but really adds a nice kick!)
- Serving size: 4
- Serves as a complex carbohydrate to be enjoyed during the day
- Enjoy one serving size along with protein of choice – chicken, fish, eggs, lean beef, etc.
- Another easy protein option: upon serving time (not while cooking) add a scoop of pure whey or soy protein powder (unsweetened/unflavored – no carbs just protein) and that takes care of your macronutr
- Enjoy
Details
Servings 2
Preparation
Step 1
see ingredients
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