Roasted Butternut Squash Soup


What You Will Need:

1 Butternut Squash, roasted

3 Leeks, sliced

1 Sweet Yellow Onion, diced

3 Large Carrots, diced

4 cloves of Garlic, minced

2 C Heavy Whipping Cream

4 C Chicken Stock (Use homemade if you can.) ***use vegetable stock if you are vegetarian.

1 1/2 Tbsp Curry Powder

Juice and Zest of 1 Lime

Fresh Cilantro, chopped

Salt and Pepper to taste


Set up your Mis en Place!

I can promise you that prepping your ingredients before you start cooking will make it easier and more enjoyable.


Pre heat your oven to 400. Cut the butternut squash in half, scoop out the seeds and place on a cookie sheet skin side down.

Place in the oven and roast for 30 minutes then set aside to cool down a bit.

In a large pot on the stove, add the leeks, onions, carrots, and garlic.

Add just a little bit of the chicken stock to help the vegetables sweat a bit that way you do not have to use any oil.



Once the onions become translucent, add the lime juice, lime zest, curry powder, cream, and chicken stock.


Bring to a boil, then lower to a simmer.

With the roasted butter nut squash, scoop out the meat with a spoon.



Add the squash to the pot and mix well.


Simmer for 20 more minutes or until the carrots are soft. Add salt and pepper to taste.

Top with fresh cilantro.

*Makes 10 servings

209.6 Cals, 16 G fat, 14.5 G carb, 1.4 G fiber, 1.8 G pro, 1.5 G sugar

*Extras: To bump up the protein you can add some cottage cheese or Greek yogurt to your bowl.

Traditionally this soup when done cooking is blended up to make a smooth soup. I did not do that this time because I kinda liked the different textures the vegetables had to offer against the background of the squash and cream.

This soup is hearty enough to be a meal on its own or as a great starter for your dinner! Enjoy!


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