Grub That You Can Grab: Roasted Butternut Squash Soup
For the days when you’re too cold to cook and too tired to chew. Make a batch of this “soup-er-star” fav and indulge in some grub that you can grab. This healthy fast food is perfect to serve before dinner parties or to store in the fridge for both quick lunches and pre meal fixes. P.S. This soup may cause slurping (it’s okay, I won’t tell) – so enjoy this RADicals!
1 butternut squash (24 ounces)
1 teaspoon olive oil
2/3 cup chopped onion
2 1/2 cups chicken broth
1 Granny Smith apple, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
2 tablespoons half-and-half
1. Preheat oven to 400 degrees F. Peel squash, discard seeds and cut into 2-inch cubes. Spray baking sheet with nonstick cooking spray and roast cubes for 12 minutes or until almost tender.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion. Cook and stir until tender and lightly browned. Add broth, apple and salt. Bring this to a boil over high heat, then reduce the heat to low. Cover and simmer 10 minutes. Then add squash. Cover and simmer for 5 minutes or until tender. Remove from heat.
3. Pour mixture (in batches) into a blender or food processor. Blend until smooth. Be to sure transfer mixed batches into a bowl before adding additional batches.
4. Return blended soup to saucepan. Stir in cinnamon, nutmeg and pepper. Simmer uncovered for 3 minutes. Stir in half-and-half.
5. Store in separate 8 ounce mason jars (or a momma mason jar) and pow – now you have grub that you can grab!
Makes 4 servings. 1 cup has 125 calories, 3g – fat, 27g – carbs, 4g – fiber and 3g – protein.