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–+ servings

Spicy Butternut Squash and Pear Soup

This Spicy Butternut Squash and Pear Soup is gluten free, easyily made vegan and low in calories
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Course Appetizer, Soup
Servings 6 cups
Calories 130 kcal

Ingredients
  

  • 1 small to medium butternut squash - about 2 pounds
  • 1 small onion sliced (approximately 1 cup)
  • 1 medium pear cubed (peel on)
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 2 1/4 cups low sodium chicken broth or vegetable broth
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup unsweetened vanilla almond milk
  • 2 Tablespoons roasted pumpkin seeds shelled

Instructions
 

  • Preheat oven to 400 degrees.
  • Peel and cut butternut squash into 1 inch cubes.** see below for tips
  • Toss squash and onion in olive oil and salt.
  • Line a baking sheet with nonstick foil for easy clean up and distribute squash/onions evenly on sheet. Add pears and roast for 40 minutes, turning twice during cooking.
  • While veggies are roasting, add broth and spices to a large stock pot and heat through.
  • Add hot veggies to broth and turn off heat.
  • Puree until smooth using an immersion blender or a kitchen blender.
  • Once desired consistency is reached, blend in almond milk.
  • Garnish each serving with 1 teaspoon of roasted pumpkin seeds.

Nutrition

Serving: 1cupSodium: 210mgSugar: 6gFiber: 4gCholesterol: 0mgCalories: 130kcalSaturated Fat: 0.5gFat: 5gProtein: 2gCarbohydrates: 21g
Keyword Butternut Squash Soup, Squash and Pear Soup
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