Butternut Squash Soup

Butternut Squash Soup

Ingredients: Makes 4 servings

• 2Ib Butternut squash, peeled, seeded, and cut into cubes

• 2 tbsp extra virgin olive oil

• 1 onion, chopped

• 1/2 cup carrots, chopped

• 2-3 cloves garlic, minced

• 4-6 cups low sodium chicken stock

• 1/2 tsp ground cumin

• 1/4-1/2 cup unsweetened almond milk (optional)

• sea salt and black pepper

Directions:

1. 1. In a large pot, heat olive oil over medium heat. Add onion and garlic

   and cook, stirring often, until onions soften.

2. Add the carrot, cumin, sea salt, and pepper. Cook for 1 minute, and

   then add squash and low sodium chicken stock.

3. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until

   the vegetables are tender.

4. Remove from the heat and puree the soup using an immersion

   blender, or transfer to a blender or food processor.

5. Puree until smooth and thick. Season with sea salt and black pepper

   to taste.

6. Option: If adding almond milk (replaces cream), return soup to the heat,

   add the milk and adjust the seasonings.

Nutrition Facts:

Calories: 209 | Fat: 8g | Fiber: 6g | Carbs: 34g | Protein: 5g | Sugar: 8g | Sodium: 428mg