This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

prep:20 mins
cook:35 mins
total:55 mins
Yield:6 servings

Pumpkin Spice:

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves


3 pounds peeled and cubed butternut squash
2 large onions, quartered
1 tablespoon olive oil
4 cups vegetable broth
½ cup heavy cream
½ teaspoon salt
1 (6 ounce) container Greek yogurt


Step 1
Preheat the oven to 425 degrees F (220 degrees C).

Step 2
Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.


Step 3
Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.

Step 4
Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.

Step 5
Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

Nutrition Facts
Per Serving:

285 calories; protein 5.9g 12% DV; carbohydrates 40.4g 13% DV; fat 13.5g 21% DV; cholesterol 33.5mg 11% DV; sodium 539.1mg 22% DV.

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