Its decadent taste will delight you without expanding your waistline. It’s low in calories but quite filling, which is especially nice now as we head into the holidays.
Toss your cut up butternut squash in olive oil, and roast in the oven at 325 degrees for 30 minutes.
While squash is roasting, melt the butter in a 6-quart (i.e., large) soup pot and saute the onion, carrots, and apples over medium heat for 10 minutes. (You want to use a big enough soup pot so when you puree this soup with an immersion blender, it doesn’t splatter out.)
Lower the heat to simmer, cover and continue to simmer another 20-25 minutes until the butternut squash is done.
If using miso to make your broth, heat 6 cups of water and stir in the 3 tablespoons of miso until dissolved.
Add the roasted butternut squash to the other vegetables and apples in your soup pot.
Add the 6 cups of broth.
Puree with an immersion blender — if you don’t have one, just transfer small batches to a blender and process until smooth.
Taste and season as desired with salt (if you have used miso for your broth, salt will most likely not be needed) and freshly ground black pepper.
If you prefer a spicy soup, stir in 1 tablespoon of Thai Kitchen Green Curry Paste until well mixed.
Garnish with a sprig of parsley or top with a dollop of organic whole milk yogurt.
Extra Nutrition Facts:
1 cup (8 ounces) of this soup 10,451 IU pro-vitamin A (carotenoids– beta-carotene, alpha-carotene, beta-cryptoxanthin, lutein+zeaxanthin), 17 mcg folate, 1.48 mcg K1, 42 mg calcium, and 25 mg magnesium.