Butternut Squash Soup

It is my absolute favorite time of the year! The weather is finally starting to cool off a bit, pumpkins are all over the place, and it's almost boot season! Another great thing about fall? Squash is in season! I have been having so much fun experimenting with different squash recipes over the past few weeks, so look forward to some fun (light) ideas coming up!

First recipe on the list: Butternut Squash Soup! This is super light, gluten-free and delicious!!

Here's what you will need:

• 2 Tbsp Vegetable Oil 
• 5 cups Butternut Squash*, peeled and cubed (about 1 1/2 lbs.)
• 2 cups Russet Potatoes, peeled and cubed (about 1 potato)
• 1 tsp Salt
• 1/2 tsp Ground Pepper
• 2 cups Leeks, chopped (about 2 leeks)
• 6 cups Fat-Free Chicken Broth
• 1/2 cup Organic 1% Milk
• 2 Green Onions, chopped
• 2/3 cup Plain Pumpkin Seeds
• 2 tsp Vegetable Oil
• 1/2 tsp Salt
• 1/4 tsp Pumpkin Pie Spice**
• 1/4 tsp Chili Powder

 Directions:

1. Heat oil in a large pot over medium high heat. Add in squash, potatoes, salt and pepper, and saute for about 3 minutes. Add leek and saute for an additional minute. Stir in the broth, bring to a boil, and cover. Simmer, covered, for about 20 minutes on medium low heat, or until the potatoes can easily be pierced with a fork.

2. While that simmers, heat the 2 tsp oil and pumpkin seeds in a pan on medium high , and saute for about 4 minutes, until they are golden brown. Transfer the seeds to a bowl, and coat in the salt, chili powder and pie spice.  Set aside.

3. Once the veggie mixture is ready, reduce heat to low and puree the combination with a immersion blender until smooth.

4. Garnish the soup with the green onion and pumpkin seeds. This makes about 10 one-cup servings. Enjoy!

Nutrition Info per 1 cup Serving:

138 Cal | 18 Carbs | 6 g Fat | 5 g Protein

*I found that the best way to peel the squash was to cut it into smaller chunks and peel it with a small paring knife. I originally tried using my potato peeler, but it was a complete failure! Let me know if you know of any better ways!

**I found my pumpkin pie spice at Central Market in the bulk spice section.

P.S. - You know what is happening this weekend?? ROUND TOP!!!  I am soooo looking forward to checking into our favorite little B&B, digging through the fields at Warrenton and Texas Rose, and our traditional dinner at Royers! Look forward to a recap next week!