READY IN: 1hr 55minsYIELD: 6 us
INGREDIENTS
1largebutternut squash 2tablespoonsolive oil 3⁄4 cup chopped onion 1teaspoonsalt 3teaspoons chopped garlic 1teaspoonmaple syrup 1⁄4 teaspoonpumpkin pie spice 1⁄4 teaspoonnutmeg 1⁄4 teaspooncinnamon 1teaspooncurry powder 1⁄2 teaspoonblack pepper 4cupsvegetable broth 2tablespoonsolive oilNUTRITION INFO
Serving Size: 1 (260) g
Servings Per Recipe:6
Calories: 197.3
Calories from Fat 84 g 43 %
Total Fat 9.3 g 14 %
Saturated Fat 1.3 g 6 %
Cholesterol 0 mg 0 %
Sodium 398.3 mg 16 %
Total Carbohydrate30.1 g 10 %
Dietary Fiber 5.2 g 20 %
Sugars 6.6 g 26 %
Protein 2.7 g 5 %
DIRECTIONS
preheat oven to 450 f.cut squash in half and scrape out seeds.drizzle 1 teaspoon olive oil in cavity of squash,and sprinkle with salt and pepper.turn the squash face down ion baking sheet and cook till tender,approx 45 minutes.remove from oven ,let cool till manageable.remove squash from skin and put into bowl.in a large pot ,warm 1 teaspoon of olive oil,add onion,garlic.cook till tender.add the broth,maple syrup,cinnamon,nutmeg and curry.bring to a light boil,then reduce heat to simmer.cook approx 15 minutes,stirring occasionally.use a immersion blender to blend soup,add another teaspoon olive oil.add salt and pepper to taste — Add parsley for garnish,or green onion.or both.this soup will freeze perfectly for 4 months, in air tight container.Enjoy this tasty soup with a sandwich,makes a great combo.Source: Read Full Article