Name: Butternut Squash-Pumpkin Spice Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Ground cinnamon - 3 tablespoons; Ground ginger - 2 teaspoons; Ground nutmeg - 2 teaspoons; Ground allspice - 1 teaspoon; Ground cloves - 1 teaspoon; Peeled and cubed butternut squash - 3 pounds; Onions, quartered - 2 large; Olive oil - 1 tablespoon; Vegetable broth - 4 cups; Heavy cream - ½ cup; Salt - ½ teaspoon; Greek yogurt - 1 (6 ounce) container

Ingredients for - Butternut Squash-Pumpkin Spice Soup

1. Ground cinnamon 3 tablespoons

2. Ground ginger 2 teaspoons

3. Ground nutmeg 2 teaspoons

4. Ground allspice 1 teaspoon

5. Ground cloves 1 teaspoon

6. Peeled and cubed butternut squash 3 pounds

7. Onions, quartered 2 large

8. Olive oil 1 tablespoon

9. Vegetable broth 4 cups

10. Heavy cream ½ cup

11. Salt ½ teaspoon

12. Greek yogurt 1 (6 ounce) container

How to cook deliciously - Butternut Squash-Pumpkin Spice Soup

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

2 . Stage

Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.

3 . Stage

Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.

4 . Stage

Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.

5 . Stage

Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.