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Roasted Maple Butternut Squash Soup

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.
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Makes 12 Servings
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Hands-On Time: 
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Total Time: 
Ingredients
Directions
1
Preheat oven to 400°. Line two large baking sheets with Berkley Jensen Parchment Paper; set aside
2
Toss squash with 1/4 cup of melted butter, salt and pepper, then arrange in a single layer on the prepared baking sheets
3
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
4
Add squash, chicken broth and syrup to the pot and bring to a boil. Reduce heat to a simmer and cook 15 min
5
In a blender, puree soup in small batches until smooth. Or, use an immersion blender to puree in the pot
6
Spoon soup into bowls and serve immediately garnished with a sprinkle of pumpkin pie spice mix and a drizzle of maple syrup (optional)