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Roasted Butternut Squash Soup
Soup

Roasted Butternut Squash Soup

Cozy up in the kitchen with this delectable soup that’s vegetarian-friendly. Pumpkin seeds add crunch and protein.

Serves 6
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
312 calories per serving

Ingredients

> 1 medium butternut squash
> 1 medium yellow onion
> 3 cloves garlic
> 1 jalapeño
> 3 tbsp olive oil
> 2 tsp ground cumin
> 1 tsp smoked paprika
> 1 qt vegetable broth
> ¼ cup pepitas (pumpkin seeds)
> 4 multigrain rolls

Steps

1
Preheat oven to 400°F. Trim and peel the butternut squash. Halve the squash and, with spoon, remove seeds. Cut squash into 1-inch chunks.
2
Peel and cut the onion into 8 wedges. Peel the garlic. Stem the jalapeño and cut into 3 pieces.
3
On a large baking sheet, toss butternut squash, onion, garlic, and jalapeño with the oil, cumin, and paprika. Season with salt and pepper. Roast 20–25 min., until squash is tender, stirring twice.
4
In a large pot, combine the roasted vegetables with the broth. Heat to a simmer on high. Reduce heat and simmer 5 min. more. With immersion blender, purée soup until smooth. Season with salt and pepper to taste. Divide among 4 bowls and garnish with the pepitas. Serve with the rolls.

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