In the Kitchen: Roasted Butternut Squash Soup

(WTNH)– Culinary Arts Teacher Joanna Siciliano and student Emma Velez from Haddam-Killingworth Highschool show us how to make roasted butternut squash soup.

This is a wonderful recipe you can make for Thanksgiving. It’s super healthy using all seasonal vegetables and it’s quick and simple.

The flavors of fall are best centered around the produce that is in season right now. Vibrant, sweet-and-savory squashes and pumpkins, paired with crispy sweet apples, work well in hearty dishes seasoned with warmer spices like nutmeg, cinnamon, and all spice. Warm up on a crisp autumn day with this delicious and very easy to make soup.

Roasted Butternut Squash Soup
Submitted by Joanna Siciliano
(Serves: 6)
• 2 lb. butternut squash, peeled and cubed
• 1 medium organic sweet potato peeled and cubed
• 1 medium organic carrot peeled and chopped
• 4 tablespoons organic coconut oil
• 2 medium organic yellow onions, chopped
• 6 cups reduced-sodium chicken broth
• ¼ teaspoon nutmeg
• ¼ teaspoon black pepper
• ¼ teaspoon sea salt
• 1 small cup plain Greek yogurt

1. Preheat oven to 400°F. spread cubed squash, sweet potato and carrots on roasting pan. Drizzle with 1 Tablespoon of coconut oil and Roast for 20 – 30 minutes, or until veggies are fork tender. Set aside
2. Heat remaining 3 tablespoons of coconut oil in a heavy bottom stockpot. Add onions and cook until soft, but not brown. Add squash, sweet potato, carrots, broth, nutmeg, black pepper, and sea salt stir and simmer for 20 minutes.
3. Puree soup in batches in a blender or food processor, or use a handheld immersion blender in the pot. Simmer uncovered for an additional 20 minutes or until desired thickness. Serve with a dollop of plain Greek yogurt and Enjoy!

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