Nothing quite welcomes fall like a hot bowl of soup!  While the usual tomato and chicken noodle soup might come to mind, how about trying something new, like a roasted butternut squash soup?

If you’ve never prepared a butternut squash before, don’t worry, the hardest part about preparing it is really just cutting it open. So, please do so with caution! Below you’ll find a very classic way to prepare butternut squash.

Roasted Butternut Squash Soup

Recipe adapted from Alton Brown

• 1 butternut squash
• 2 tbsp. olive oil or butter
• 3 cups vegetable broth
• 4 tbsp. honey
• 1 tsp. minced ginger
• 1/2 cup heavy cream (optional)
• 1/4 tsp. fresh nutmeg
• salt and pepper (optional–to taste)

(Carefully) Split the squash open lengthwise with a large butchers knife. Scoop out the seeds and discard. Split the squash halves lengthwise again so they are now in quarters. Brush the squash with 2 tbsp. of butter or drizzle with olive oil. Sprinkle with salt and pepper (optional). Roast squash in a 400 degree oven until soft, about 30-35 minutes. Remove squash from oven and let cool. Scoop the flesh of the squash into a large pot. Add 3 cups of vegetable broth, 4 tbsp. of honey, and 1 tsp. of minced ginger. Blend using an immersion blender or separate into batches and use a blender. Add 1/2 cup heavy cream (optional) and 1/4 teaspoon of nutmeg. Serves 4.

Each serving is approximately 200 calories.

Still not sure what to do?  Watch Alton Brown prepare the recipe in under 3 minutes!