Roasted Butternut squash soup with ground Turkey

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Split squash, clean out seeds and place face down on a cookie sheet. Rub skin of squash with oil to prevent burning. Roast squash in a 425 degree oven for 25 minutes or until a fork easily pierces the skin. Let cool while you saute diced apple and onion in garlic oil and butter. Add salt, pepper, garlic, paprika, nutmeg ranch seasoning and cayenne. Let simmer while scraping the squash meat from the skin. Add to the cooked apple and onion along with the chicken stock. Simmer stirring occasionally for 15 minutes. Add heavy cream then use an immersion blender to blend until creamy. Add cooked ground Turkey seasoned to your liking. Stir until incorporated and serve with a sprinkle of pumpkin seeds.