Nothing beats a bowl of soup to warm you up on a cold winter day. This roasted butternut squash soup is one of my favorites. You would think it is loaded with cream, but actually there is just a touch of fat free half and half to add to the consistency. At about 100 calories per serving and fat free, I could probably eat this entire pot of soup for breakfast, lunch and dinner. Okay, maybe not breakfast but you get what I am saying, it is really good.
This soup only requires five ingredients,. Yep, only five plus any garnish you would like to add. And even though there are only a few ingredients, this soup has great flavor. This soup is perfect alone or top with croutons, creme fraiche or even a dollop of pesto. My favorite is a sprinkle of chopped pistachios and dates, but the options are endless. You could even toss in some chunks of roasted butternut squash. This soup is easy, cheap, and healthy, definitely my kind of meal to make any night of the week. Serve as a starter for a weekend brunch, or with a fresh baguette and a salad for a quick weeknight dinner.
Preheat oven to 400 degrees Fahrenheit. Place butternut squash flesh side down on baking sheet. Roast for 30-40 minutes until tender.
Remove flesh from cooked squash and place in a blender or food processor with chicken or vegetable broth.
Blend until smooth.
Pour into a medium saucepan over medium-low heat. Stir in fat free half and half, cinnamon and nutmeg. Cook, stirring occasionally until heated through. Ladle into bowls and enjoy.Print