Maple Roasted Butternut Squash Soup
Reason #3 why I love autumn best: Maple Roasted Butternut Squash Soup. There is nothing quite like a piping hot bowl of the slightly sweet soup on a cold autumn evening. It is quick, easy, and oh, so healthy!
This recipe makes a great big pot of soup perfect for a crowd during football season, or just for lots of leftovers for your family. Eating it for breakfast is not out of the question at our house!
Make it vegetarian by using organic vegetable broth instead of chicken broth. I always try and use low sodium.
Cooking Tip: after maple roasting the squash, make sure you add all the roasting juices into the broth as well. You want all the maple flavor you can get!
I always garnish with a swirl of low fat sour cream and an extra drizzle of maple syrup but these are optional. Some toasted croutons or roasted pumpkin seeds would be good too.
Previously published at Red Cottage Chronicles.
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