Roasted Butternut Squash Soup (healthy version)

Roasted butternut squash soup (healthy version)

Recipe type: Soup

Comforting soup made with butternut squash and granny smith apples

Ingredients

2 butternut squashes cut up into cubes, or two bags of frozen squash
3 tablespoons butter, cut up into small pieces
1 medium yellow onion diced
2 granny smith apples peeled and diced
2 bay leaves
¼ tsp nutmeg
2½ cups vegetable broth (you can use chicken if you want, I just made this a vegetarian recipe)
2⅓ cups water
salt and pepper to taste
½ cup greek yogurt
pumpkin seeds for garnish/stir in

Instructions

Preheat oven to 450 degrees and put cut up squash on a foil covered baking sheet.
Sprinkle butter and salt/pepper on squash and bake for about 30 minutes, or until tender.
Melt a tablespoon of butter in a heavy saucepan or dutch oven.
Once melted, add in diced onion, apples, bay leaves, and nutmeg.
Cook for about five minutes and turn off heat
Add water, broth, squash and salt/pepper to saucepan over medium high heat until liquid starts to boil.
Reduce heat to medium and simmer for 20 minutes.
Remove soup from heat and stir in yogurt.
Using a handheld blender, or a regular blender in batches, puree soup until smooth.
Add more salt and pepper if needed, and garnish with pumpkin seeds
Cool remaining soup to room temp, and store in food safe containers for up to a week.
Can be frozen for up to two months.