Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Servings: 8
Ingredients:
-4 tbsps olive oil
-6 cups low-sodium, low fat vegtable broth
-1 butternut squash, halved (Save the seeds)
-1 large sweet potato, peeled and cubed
-1 apple
-1 onion, diced
-2 garlic cloves, minced
-3/4 tsp cumin
-1/4 tsp cinnamon
-1/2 tsp chile powder
-1 tbsp paprika
-1 tsp thyme or rosemary
-salt and pepper
Instructions:
1. Preheat oven to 375 degrees F. Drizzle olive oil on baking sheet, place both open halves of butternut squash on the baking sheet. Drizzle olive oil on cubed sweet potato and some thyme, salt, and pepper.
2. Cover the pan with foil.
3. Bake for 45 min to 1 hour, depending on the size of the squash.
4. Caramelize onion by heating a large pot over medium heat, with olive oil, onion, and garlic.
5. Clean the seeds, place in a foil pack, drizzle with olive oil, and sprinkle salt. Bake for about 15 minutes, until they are darker in color.
6. After squash and sweet potatoes are done, scoop the butternut squash out of it's shell and add to the onions. Add sweet potato and apple to the pot, too.
7. Add spices, salt, pepper, and broth. Simmer for about 30 min.
8. Using an immersion blender or food processor, puree until smooth.
9. Top with roasted seeds.

 *Fun Tips About Butternut Squash*

-1 Cup= 63 cal, 16g carbs, 3 g fiber, 3g sugar, 1 g protein

-Low fat and high fiber

-Great source of Vitamin A, Vitamin C, Vitamin E, Vitamin B6, manganese, potassium, thiamin, folate

-High antioxidant content: carotenoids

-Store whole butternut squash in a cool, dry place

-Good for up to three months

-Once cut, it is good for one week in the fridge

-Has a sweet, nutty taste

-Use in soup, pasta sauce, in pasta, roasting it, mashed up, in stir-fries, etc.