Daily Recipe: Spiced Butternut Squash Soup

Fall is here and its time for soup!!! Squash is a delicious, healthy food & this recipe will warm your body! ENJOY!!!

Clean Eating Spiced Butternut Squash Soup

(Serves as appetizer: 12)

Ingredients:

• 6 lb. butternut squash, halved, seeded and roasted until soft
• 3 tablespoons organic, pastured butter (or coconut oil for dairy free needs)
• 2 medium yellow onions, chopped
• 8 cups fat-free, reduced-sodium chicken broth
• 1 teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon ginger
• ½ teaspoon marjoram
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• 2 cups plain Greek yogurt

Directions:

1. Preheat oven to 400°F. Cut off stems and ends of squash; then cut in half lengthwise. Place cut side up on a rimmed baking sheet. Roast for 40 – 50 minutes, or until inside of squash is fork tender. Cool slightly, and scoop flesh from skin into a large bowl.
2. Heat butter in a heavy bottom stockpot. Add onions and cook until soft, but not brown. Add squash, broth, black pepper, cayenne pepper, coriander, ginger, marjoram, and cumin. Stir and simmer for 20 minutes.
3. Puree soup in batches in a blender or food processor, or a use a handheld emersion blender in the pot. Simmer uncovered for an additional 20 minutes or until desired thickness. Stir in Greek yogurt just before serving.

                                                                         

Nutrition Data (Per Serving):

Calories: 160
Total Fat: 4 g
Saturated Fat: 2.5 g
Cholesterol: 10 mg
Sodium: 350 mg
Total Carbohydrates: 28 g
Dietary Fiber: 8 g
Sugars: 7 g
Protein: 6 g