For your upcoming party, try this simple but filling appetizer. Over a variety of crackers, serve with a small serving knife.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
- ½ cup heavy cream
- ½ 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.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 8 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 539 mg |
| Sugars | 11 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This is an unexpectedly delicious soup! Warm spices, sweet butternut squash, and savory onion really pair well together! I made some adjustments, as I only had half of a butternut squash to use up–thus I only needed a half amount of this recipe. So for the spices, I used 2 tsps cinnamon, 1 tsp ginger, 1/2 tsp cloves, 1/4 nutmeg and 1/4 tsp allspice. I only ended up using 2 1/2 tsps of the spice mixture in the soup–and it was plenty spicy for us. I would also recommend a low-sodium broth to avoid it from being overly salty. I also threw 3 cloves of garlic into some tin foil, and roasted them alongside the squash and onion in the oven. Pureed everything together, and it was pretty thick–so I added an additional 1 cup of water. Poured it into a pot on the stove instead of putting it in individual bowls and using the microwave (didn’t see the point of dirtying a bunch of bowls when there’s only two of us); let it simmer a few minutes, and that was it! Easy and delicious—and it’s even better the next day! Thank you for the recipe!