Healthy Roasted Butternut Squash Soup

6

Olive oil 1 Medium Butternut squash ½ Onion 2 cloves garlic 4 stalks of celery 4 medium carrots 1 apple Box of low sodium chicken broth Cinnamon Nutmeg Curry Powder Cayenne Pepper Salt Pepper

Preheat Oven to 375 Cut Squash in half lengthwise Scoop out seeds (save for toasting if desired) Brush both sides of squash with olive oil Place on cookie sheet in oven Bake for approx 45 mins to hour or until squash is soft and scoopable While the squash is roasting Heat about TBS olive oil in pan Sautee onion until clear Add minced garlic Cook for a few minutes Add chopped carrots, celery, and apple Sweat vegetables for about 10 minutes Put into a crock pot (or keep on stove top at low temp) Add Chicken broth When Squash is done, scoop and add to the pot Add spices – Approx 1 teaspoon of cinnamon, 2 teaspoon curry powder, ½ teaspoon nutmeg, ¼ teaspoon cayenne pepper (or less – like 2 pinches), salt and pepper to taste Simmer or keep crock pot on low for several hours Simmer for few hours then Blend