Roasted Butternut Squash Soup
- 1/2 large butternut squash (about 1 pound), seeds reserved
- 2 tablespoons maple syrup
- 1 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon vegetable oil
- 1/4 teaspoon chili powder
- 2 cups low-sodium vegetable stock, warmed
- 4 teaspoons sour cream
- Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.
- Cut squash in half lengthwise, into two pieces. Place skin-side down on a prepared baking sheet. Brush with maple syrup and pour lemon juice over top. Sprinkle with salt and pepper. Bake for 40 minutes or until tender and caramelized.
- Meanwhile, add reserved squash seeds to a small bowl with vegetable oil and chili powder. Toss to coat, then arrange in a single layer on the remaining prepared baking sheet. Place in oven (alongside roasting squash is fine) and bake for 15 minutes. Toss seeds with a spatula, and cook for 15 minutes more or until browned.
- Remove squash from oven and let rest until cool enough to handle. Use a spoon to scoop out the flesh and place into a blender. Add vegetable broth and puree for 30 to 45 seconds or until smooth. Set aside.
- In a small bowl, stir sour cream briskly with a spoon until smooth. Divide soup evenly among four bowls, top with a dollop of sour cream, and add a sprinkle of toasted seeds. Serve immediately.
Per serving: 101 kcal cal., 1 g fat) (22 g carb., 1 g pro.. Percent Daily Values are based on a 2,000 calorie diet