Butternut Squash Soup
Serves: 4-6
Prep time: 20 min
Cook time: 60 min
Ingredients:
1 – large or 1.5lb butternut squash, peeled and cubed
1 small sweet onion, chopped
2 carrots, cut into large rounds
1 clove garlic, minced
2 Tbsp. olive oil
pinch of sea salt
2.5 Cups low sodium chicken or vegetable broth
Garnish with fresh chives, cilantro, or plain 0% Greek yogurt
Preparation:
1. Preheat oven to 375 degrees F and place rack in center of oven.
2. On a large baking sheet, spray with olive oil or a non stick spray and arrange the first four ingredients listed. Mix and coat the vegetables on the pan with olive oil and salt. Place in oven to cook for 50 minutes, or until tender.
3. Remove the baking sheet from the oven and allow the vegetables to cool slightly. Work in batches and either blend the vegetable mixture in a blender or in a stock pot using an emersion blender.
4. Once completely pureed, add the puree to a stock pot set to medium heat and add the chicken broth. Heat for 5 minutes, and serve.
** Suggested to be served with this Roasted Red Pepper Baguette Sandwich.
