My mom and I are constantly searching for the perfect butternut squash soup. Tonight I think we finally created the ultimate soup by making some tweaks to a Hungry Girl recipe. It's the perfect comfort food with just the right mix of sweet and heat. Don't be afraid of the vanilla extract, it is absolutely necessary in this soup!
Sweet-N-Spicy Butternut Squash Soup
Gluten Free * Dairy Free * Soy Free
3.5 cups butternut squash, cubed (about 1 med squash)
2 cups jazz apples, peeled and chopped (about 2 med apples)
1/2 cup carrots, chopped
1 clove garlic, minced
2 cups fat free chicken broth, divided (substitute vegetable broth for a vegetarian soup)
1 cup Unsweetened Original Almond Breeze (you could also substitute skim milk if you eat dairy)
Salt and pepper
1/4 tsp cinnamon
1/4 tsp ginger
1/2 tsp vanilla extract
1/4 tsp cayenne pepper
1/4 tsp chili flakes
3 tbsp walnuts, crushed
1. Line a baking sheet with foil and mist with nonstick spray. Place baking sheet in oven and then preheat oven to 400 degrees (this will prevent vegetables from sticking to pan).
2. Place squash, apples and carrots on heated baking sheet. Spray vegetables with nonstick spray and sprinkle with salt, pepper, and garlic. Bake for about 30 minutes or until vegetables are soft.
3. Transfer vegetables into large soup pot and add 1 cup of chicken broth. Use immersion blender to puree until smooth. Add remaining broth, milk, cinnamon ginger, vanilla, chili flakes, and cayenne.Mix well and season with salt and pepper.
4. Bring soup to boil and reduce to simmer. Simmer about 10 minutes, stirring occasionally. Ladle into bowls and garnish with walnuts