Squash, apples, maple, and spice is cooked in a cozy soup to bring the flavor of autumn on your dining table. Per Serving: 130 cal. • 6g fat • 2g protein.
Preheat oven to 400°. Line two large baking sheets with Berkley Jensen Parchment Paper; set aside
Toss squash with 1/4 cup of melted butter, salt and pepper, then arrange in a single layer on the prepared baking sheets
Bake until squash is fork tender, about 20 min. Heat remaining butter in a large soup pot over medium heat. Add the onion and celery to the pot, and sauté until tender, about 15 min
Add squash, chicken broth and syrup to the pot and bring to a boil. Reduce heat to a simmer and cook 15 min
In a blender, puree soup in small batches until smooth. Or, use an immersion blender to puree in the pot
Spoon soup into bowls and serve immediately garnished with a sprinkle of pumpkin pie spice mix and a drizzle of maple syrup (optional)