Inguz Nutrition – Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

This is a great fall soup recipe, perfect for as the days start to get colder.

Ingredients:

• 1 Large Butternut Squash (cubed)
• 3 Apples (cored and chopped)
• 1 Large Yellow Onion (chopped)
• 3-4 TBSP Olive Oil
• 2-3 tsp Cinnamon
• 1-2 tsp Salt
• 1 tsp Cumin
• 1 tsp Chili Powder
• 4 cups Chicken Broth
• 1 can Coconut Milk (omit this for a lower fat version)

Directions:

1. Preheat oven to 400°F.
2. On a rimmed baking sheet lined with parchment paper, spread out butternut squash, apples and yellow onion (don’t crowd on the sheet…use two if needed). Drizzle with olive oil, and then sprinkle with cinnamon, salt, and cumin. Toss to coat.
3. Roast for 35-40 minutes, or until soft, stirring once.
4. Add the roasted ingredients, chicken broth, coconut milk, and chili powder to a large pot. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes.
5. Using an immersion blender, combine the ingredients until smooth, or transfer to a blender to puree. Serve warm…and enjoy!!