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Roasted Butternut Squash Soup with Bone Broth

Author Emily @ Zen & Spice

Ingredients

  • 1 large butternut squash peeled and cut into 2 inch cubes
  • 1 Tbsp olive oil
  • 4 cups chicken bone broth
  • 1 tsp salt
  • freshly cracked black pepper to taste
  • 1/2 tsp thyme
  • dash of nutmeg
  • 2 Tbsp brown sugar
  • 1/4 cup low fat milk

Instructions

  1. Preheat your oven to 400 degrees F. Spray a baking sheet with cooking spray. Toss the diced squash lightly in olive oil. Spread out on the sheet and roast for 30 minutes, until the squash is fork-tender.
  2. In a large pot, add the squash, bone broth, salt, pepper, thyme, nutmeg and brown sugar.
  3. Heat until the liquid just starts simmering. Remove from heat.
  4. With an immersion blender, puree the soup until smooth.
  5. Stir in milk and season with more salt and pepper.