Have you ever made something and thought that it wasn’t gonna be that good and it turns out AH-MAZE-ING? Yeah. That happened today!
I’ve only made Butternut Squash soup once before and it was ok. Not great. Kinda bland.
Today was my redemption.
Butternut Squash Soup
4 cups Butternut Squash – peeled and cubed
1 cup Sweet Potato – peeled and cubed
1 cup Parsnips – peeled and cut into pieces
1/3 cup sliced Vidalia Onion
2 tbsp Cider Vinegar
1.5 tbsp Honey
1-2 tsp Cinnamon
2 Garlic Cloves
2 cups Stock (I used Wyler’s Sodium free boullion, but Vegetable or Chicken would work)
1 tsp Oregano
1 tsp Basil
1 tbsp Curry Powder
1/2 cup Fat Free Evaporated Milk
Olive Oil Cooking Spray
Salt to taste
Pre-heat your oven to 350. Spray a baking dish with cooking spray. Toss the squash, potato, onion and parsnip in the honey and vinegar until coated. Sprinkle on the nutmeg and cinnamon. Roast for about 45-50 min until tender (add a bit of water if necessary). Stir it up after the first 20 minutes.
Simmer for 30 min until flavors combine and blend with an immersion blender:
Once it’s blended, add in the evaporated milk:
Cals: 145 Fat: 1 Carbs: 33 Protein: 4
Makes 6 – 1 cup servings.