Healthy Healthy Meals Lunch Soups & Salads

Spiced Roasted Butternut Squash Soup

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If you want a sweet and spicy dish to warm you up this fall, try this spiced roasted butternut squash soup. This soup is also a great way to eat healthy meal on a budget, not to mention the aroma it leaves behind from roasting the vegetable. I say this because I think that cooking an aromatic dish is still the best way to make the house smell good. It creates such warm welcome when everyone comes home.

Now don’t get me wrong, I still buy candles when I go to target, and burn them when I need to. But I usually go for the fresh breeze sent or something similar.  I try to avoid the cinnamon and vanilla candles because when something smells sweet I want to eat it, and I don’t think I can eat candles . That is why I chose baking and roasting over burning candles. It is more work, but you get to enjoy the aroma and eat it too! Hmm… I am not sure if that sounds right, but you get the point. I hope 🙂

Anyways, I hope you get to try this recipe and enjoy it!

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 6-8

Ingredients:

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 1 Butternut Squash, peeled and diced
2 Small apples, peeled and diced
1 Small onion, diced
2 Tbsp of Olive Oil
1 Tbsp of Ground Ginger
1/2 Tsp of Cinnamon
1/4 Tsp of Nutmeg
1 Knorr Cube, Chicken Flavor
Salt and Pepper to taste
4 Cups of Water

Directions:

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Place the butternut squash, apples, and onions on a baking sheet. Add Salt, pepper and spices. Then crumble the Knorr Cube. Using your hands, mix all the ingredients together.

3

 Roast at 400 Degrees for 40 minutes, or until the butternut squash is tender

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Remove from oven and let it cool before blending.

If you don’t feel like having a soup, you can serve the butternut squash as a side dish as is, it is so delicious. I say this because I had a handful of this while I was waiting for it to cool.  Yum… this stuff was good.

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Back to the soup!

Working in batches, add the roasted squash to the blender and add enough water to cover the roasted vegetables, then pulse

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You want to the soup to smooth and creamy

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 Transfer the soup to a pot and heat up on low medium heat.  If you feel that the soup is too thick,  just add 1/4 cup of water at the time until you get the desired thickness. Just make sure to heat it up after you add the water

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Enjoy Hot!

Spiced Roasted Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Serves: 6
Ingredients
  • 1 Butternut Squash, peeled and diced
  • 2 Small apples, peeled and diced
  • 1 Small onion, diced
  • 2 Tbsp of Olive Oil
  • 1 Tbsp of Ground Ginger
  • ½ Tsp of Cinnamon
  • ¼ Tsp of Nutmeg
  • 1 Knorr Cube, Chicken Flavor
  • Salt and Pepper to taste
  • 4 Cups of Water
Directions
  1. Place the butternut squash, apples, and onions on a baking sheet. Add Salt, pepper and spices. Then crumble the Knorr Cube. Using your hands, mix all the ingredients together.
  2. Roast at 400 Degrees for 40 minutes, or until the butternut squash is tender
  3. Remove from oven and let it cool before blending
  4. Working in batches, add the roasted squash to the blender and add enough water to cover the roasted vegetables, then pulse until soup to smooth and creamy
  5. Transfer the soup to a pot and heat up on low medium heat. If you feel that the soup is too thick, just add ¼ cup of water at the time until you get the desired thickness. Just make sure to heat it up after you add the water
  6. Enjoy Hot!

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