Creamy Butternut Squash Soup
Creamy Butternut Squash Soup gets a touch of extra sweetness from honey and bit of zing from OJ.
Servings 4 cups
- 6 cups cubed butternut squash about 1 inch squares
- 1 Tablespoon olive oil
- ½ teaspoon salt + more to taste approx. ¼ teaspoon
- ¼ teaspoon white pepper + more to taste approx. ⅛ teaspoon
- 3 cups vegetable or chicken broth
- ¼ cup honey or agave nectar
- ¼ cup orange juice
- ½ cup half and half or milk of choice
- ¼ teaspoon ginger
- ⅛ teaspoon nutmeg
Preheat oven to 375 degrees F.
Toss butternut squash with olive oil, ½ teaspoon salt and ¼ teaspoon white pepper.
Spread butternut squash in a single layer on a baking sheet coated with cooking spray.
Roast for about 15-20 minutes or until fork tender.
Add roasted butternut squash to a large pot along with broth, honey, orange juice, ginger and nutmeg.
Simmer mixture over medium heat for about 5 minutes.
Puree mixture using an immersion blender or food processor. If using a food processor, carefully transfer in batches after mixture has cooled for a few minutes.
Stir in milk and salt and white pepper to taste.
Calories: 265kcal | Carbohydrates: 47g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 365mg | Potassium: 972mg | Fiber: 4g | Sugar: 23g | Vitamin A: 22460IU | Vitamin C: 52.1mg | Calcium: 140mg | Iron: 1.9mg