Low Iodine Classic Butternut Squash Soup

Total time1 hr

Prep time15 min

Cook time45 min

4.8

(26)

Low Iodine Classic Butternut Squash Soup

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Ingredients

4 servings

1 large butternut squash (about 3 lb), halved lengthwise and seeded
2 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
3 cups low-sodium chicken broth
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp pepitas (pumpkin seeds), toasted (optional)
2 tbsp heavy cream, for drizzling (optional)
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet and brush with 1 tbsp of the olive oil. Season with a pinch of salt and pepper.
2
Roast the squash for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are golden brown.

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