Roasted Butternut Squash and Corn Soup with Cilantro and Goat Cheese

About a year ago I discovered my love of butternut squash. And now I can't get enough of it! I can usually find it pre-cut and packaged at Trader Joe's year-round. But when I saw the fall display at the grocery store I knew I had to buy a whole squash and make soup!

Here's my healthy recipe for two that is great on a chilly fall evening...

Roasted Butternut Squash and Corn Soup with Cilantro and Goat Cheese Recipe

Ingredients:

1 medium butternut squash (or 1 package pre-cut butternut squash, sold at Trader Joe's)

2 tbsp olive oil, divided

1/2 yellow onion, diced

2 cloves garlic, minced

1 jalapeño pepper, seeds removed, diced (leave some seeds if more heat desired)

1 cup corn off the cob, fresh, frozen or canned (I like Trader Joe's frozen roasted corn)

1 tbsp fresh chopped cilantro 

1 cup chicken or vegetable broth

Salt and pepper to taste

2 oz. goat cheese or 1/2 cup Greek yogurt (optional)

For garnish:

Crumbled goat cheese 

Fresh cilantro

Directions:

1. Preheat oven to 350. 

2. Cut squash in half lengthwise and place in pan, drizzle with olive oil and place in hot oven. Roast for 1 hour or until tender. (For faster cooking: cut up squash, removing skin or use pre-cut package and boil in water on stovetop for about 10 minutes or until tender.)

3. While squash is cooking, heat 1 tbsp olive oil in pan over medium heat. Add the garlic and onions and cook until browned. 

4. Add peppers and corn to pan and cook until tender. 

5. Add sautéed vegetables and chopped cilantro to food processor or blender. Scoop insides of squash in to food processor or blender, discarding skin and seeds. Blend until smooth. 

6. Return mixture to pan and add broth. Cook on medium heat for 10 minutes or until thickened. Optional: for creamy consistency, add goat cheese or Greek yogurt. Add salt and pepper. 

7. Divide in to two bowls and garnish with goat cheese crumbles and cilantro leaves. Enjoy!