Roasted Butternut Squash Soup

Enjoy this delicious Roasted Butternut Squash Soup, perfect for a cozy day!

Ingredients (Serves 4):

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Optional garnish: pumpkin seeds and fresh parsley

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. In a large pot, heat the remaining olive oil over medium heat. Sauté the onion and garlic until translucent.
3. Add the roasted squash, vegetable broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use an immersion blender to puree the soup until smooth. Adjust seasoning as needed.
5. Serve hot, garnished with pumpkin seeds and parsley if desired.

Nutritional Information (Per Serving):

• Calories: 150 kcal
• Protein: 3 g
• Carbohydrates: 25 g
  • Dietary Fiber: 5 g
  • Sugars: 5 g
• Fat: 5 g
  • Saturated Fat: 0.7 g
• Vitamin A: 350% DV
• Vitamin C: 50% DV
• Calcium: 8% DV
• Iron: 10% DV
• Potassium: 15% DV