Roasted Butternut Squash Soup

I love butternut squash. It is my favorite squash and it is perfect in the winter. This morning I went to breakfast with a friend so for lunch I wanted something light. I happened to have a butternut squash in my fruit/vegetable bowl so my first thought was, I'll roast it and just have that for lunch. Then it got even better...after roasting it..turn it into a soup! This soup is delicious, thick, comforting and HEALTHY!

Roasting the butternut squash instead of steaming or using another cooking method adds so much flavor. Cutting the squash into smaller cubes allows it to cook faster. And we are all about food being fast apparently.



This is one of my favorite things. You should try it..seriously. I typically only use it on butternut squash and sweet potatoes. And hey..it's colorful!

Roasted Butternut Squash Soup

1-2 pound butternut squash; peeled, seeded and cut into cubes
1 sweet onion, diced
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon seasoned pepper
1 1/2 cups low sodium chicken broth
1/2 cup fat free half-and-half
2 tablespoons sour cream
1 pinch freshly grated nutmeg

Place the cubed butternut squash and onion on a large baking sheet. Drizzle with olive oil and sprinkle with kosher salt and seasoned pepper. Toss together to make sure each piece is coated.



Roast at 450 degrees for 20 minutes. After 20 minutes use a spatula to flip the squash. Turn heat down to 375 degrees and continue roasting 25 minutes or until tender.



Puree squash (either in a food processor, blender or using an immersion blender) and add to a medium saucepan. Add broth, half-and-half, and nutmeg. To serve I like to ladle into a bowl and top with a little sour cream and a sprinkle of seasoned pepper.