Roasted Butternut Squash Soup

When it starts to get cooler and the days get shorter, nothing warms you up like a comforting bowl of soup. But many soups are packed with hidden fat, sodium, and calories. This fall opt for a lighter fare with this Roasted Butternut Squash Soup recipe. Low in fat yet rich in flavor, the only thing hidden in this soup is vitamin-rich vegetables, and lots of them. Its richness comes from the starches released by the winter squash, carrots, onions, and apples—no heavy cream or butter needed. With a velvety texture and rich, savory-sweet taste, this soup is the perfect thing to keep you full this fall.

Ingredients

• 6 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil, divided
• ½ teaspoon salt
• 3 garlic cloves, minced
• 3 carrots, diced
• 1 onion, diced
• 2 apples, diced
• 3 tablespoons water
• 1 cup vegetable broth
• 1 cup light coconut milk
• 1 drop Black Pepper Vitality™ essential oil
• 1 drop Cinnamon Bark Vitality™ essential oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Additional salt to taste
• Green onions, chopped (for garnish)

Instructions

1. Preheat oven to 350°F.
2. Toss squash in olive oil and salt and bake on a cookie sheet for 30–35 minutes.
3. While squash is cooking, heat olive oil in a large sauté pan.
4. Add garlic and cook for 30 seconds.
5. Add carrots and 3 tablespoons water or vegetable broth to pan.
6. Cover and cook for 10 minutes.
7. Add onion and apples.
8. Cook 15–20 minutes or until all veggies/fruit are soft.
9. Add veggies/fruit to the blender and blend until well combined.
10. Transfer to a large pot.
11. Stir in vegetable broth and coconut milk, reserving 2 tablespoons of the milk.
12. Stir in Cinnamon Bark Vitality™, Black Pepper Vitality™, garlic powder, and onion powder.
13. Add salt and pepper to taste.
14. Stir thoroughly.
15. Reheat gently, serve in bowls, and garnish with reserved coconut milk and green onions.
16. Best paired with a cozy blanket and your favorite book.