Name: Butternut Squash Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: american
Ingredients: 1 1/2 Butternut squash (already cut) - Cut even smaller into 1-inch pieces; 1/8 tsp Pepper; 1/8 tsp Salt; 1 Tbsp Olive Oil; 1/4 tsp Cinnamon; 1/4 tsp Curry; 1/4 tsp Ginger; 2 tsp Granulated Garlic; 2 cups Chicken Broth; 3/4 cup light cream

Ingredients

1 1/2 Butternut squash (already cut) - Cut even smaller into 1-inch pieces
1/8 tsp Pepper
1/8 tsp Salt
1 Tbsp Olive Oil (Affiliate Link)
1/4 tsp Cinnamon (Affiliate Link)
1/4 tsp Curry
1/4 tsp Ginger
2 tsp Granulated Garlic
2 cups Chicken Broth
3/4 cup light cream

Instructions

Preheat oven to 450 degrees.
Cut the precut butternut squash into 1-inch pieces. Toss in a bowl with pepper, olive oil (Affiliate Link), and granulated garlic. And place on a cookie sheet (Affiliate Link) with parchment paper (Affiliate Link)—Cook butternut squash pieces for 20 minutes.
After butternut pieces are fork-tender, put in a pot, and add the chicken broth, cinnamon (Affiliate Link), curry, ginger, and salt.
Use an emulsion blender and blend until smooth. Add the light cream and blend some more until smooth and creamy.

Nutrition

Serving Size: 1 cup per person
Calories: 294.53 kcal
Sugar: 7.05 g
Sodium: 267.5 mg
Fat: 18.87 g
Saturated Fat: 9.56 g
Trans Fat: 0.0 g
Carbohydrates: 27.06 g
Fiber: 3.76 g
Protein: 6.16 g
Cholesterol: 53.34 mg