Roasted Winter Squash Soup


  • 1 butternut squash (or other winter squash), chopped (about 6 cups)
  • 1 large sweet potato, chopped (about 3 cups)
  • 1 Tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • ½ tsp ground black pepper
  • 1 large apple, chopped
  • 4 cups vegetable broth (no salt)
  • 2 Tbsp apple cider vinegar


(approx. 1 cup; makes 8 servings)

130 calories; 29 grams carbohydrate; 2 grams fat; 2 grams protein; 5 grams dietary fiber
Average cost for one recipe: $4.98


Preheat oven to 400°F. Toss the chopped winter squash and chopped sweet potato with olive oil, garlic, cinnamon, nutmeg, salt, and pepper then spread out evenly on a baking sheet. Bake for 10 minutes, remove the pan, and add the chopped apple and return the pan to the oven to bake for an additional 10 minutes. Remove the pan and allow to cool. Once cooled, add half of the squash mixture to a blender or food processor with the vegetable stock and blend until smooth. Add the remaining squash mixture and the apple cider vinegar to the blender and blend until the soup is smooth. Heat and serve.