Name: Roasted butternut squash soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 9 oz butternut squash, peeled and cut into 3/4-inch cubes; 1/2 medium yellow onion, cut into 3/4-inch pieces; 2 cloves garlic, cloves peeled; 2 tsp extra virgin olive oil; 7 oz 99% lean ground turkey; 1 cup reduced-sodium chicken broth; 1/4 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice; 1/4 cup water

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. On a half-sheet pan, toss the squash, onion, and garlic with half the olive oil and a scant half of the salt. Spread in a single layer. Roast for 25 minutes, flipping once halfway through, until a fork slides into the squash easily and the edges are browned.
While the vegetables roast, heat the remaining olive oil in a medium pot over medium-high heat. Add the ground turkey and season with the remaining salt and half the black pepper. Cook, breaking it up with a spoon, until browned and cooked through. Remove the turkey from the pot and set aside. Done when cooked through, 165°F.
Add the roasted vegetables to the pot with the chicken broth, cinnamon, and nutmeg. Bring to a simmer over medium heat for 5 minutes. Carefully transfer the mixture to a blender. Blend with the lid vented and covered by a towel until smooth. Return the soup to the pot.
Stir the lemon juice into the soup. If it is too thick, stir in the water a splash at a time until it reaches your desired consistency. Ladle the soup into a bowl, top with the browned turkey, and finish with the remaining black pepper.

Nutrition

Ingredients

Instructions

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