Ingredients
6
6 servings
- •3 tablespoons ground cinnamon
- •2 teaspoons ground ginger
- •2 teaspoons ground nutmeg
- •1 teaspoon ground allspice
- •1 teaspoon ground cloves
- •3 pounds peeled and cubed butternut squash
- •2 large onions, quartered
- •1 tablespoon olive oil
- •4 cups vegetable broth
- •0.5 cup heavy cream
- •0.5 teaspoon salt
- •1 (6 ounce) container Greek yogurt
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
- Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 285
- Carbohydrate: 40g
- Fat: 14g
- Fiber: 8g
- Protein: 6g
- Sugar: 11g
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