Roasted Butternut Squash Soup

A perfect soup for the back-to-school fall season! Using marinara is an awesome kitchen hack to keep the ingredient count low. Prepare the squash ahead and this soup can be ready in less than 15 minutes.

PER SERVING 147 CALORIES     TOTAL TIME 1 HOUR     GROCERIES 6 INGREDIENTS

Makes: 4 servings

Serving size: 1 cup

1 medium butternut squash, peeled, seeded, and diced (about 5 cups)

1 tbsp olive oil

½ tsp kosher salt

¼ tsp black pepper

3 cups low-sodium chicken or vegetable broth

½ cup marinara sauce

1. Preheat the oven to 400°F (205°C).
2. Place the squash cubes on a large sheet pan, drizzle with the olive oil, and season with the kosher salt and black pepper. Roast for 35 to 40 minutes or until tender, then remove from the oven and set aside to cool slightly.
3. Combine the roasted squash, broth, and marinara sauce in a medium pot over high heat. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes or until the squash is heated through.
4. Carefully transfer the mixture to a blender, only filling the blender pitcher about half full. Cover the top of the blender pitcher with a folded dish towel. (Placing the lid on the pitcher could result in the hot liquid exploding from the container.)
5. Place your hand over the towel and purée until the soup is smooth and creamy, and no lumps remain. (You may need to purée the soup in 2 to 3 batches.)
6. Serve promptly, store in the fridge for up to 5 days, or freeze for up to 3 months.