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Healthy Roasted Butternut Squash Soup


Olive oil
1 Medium Butternut squash
1/2 Onion
2 cloves garlic
4 stalks of celery
4 medium carrots
1 apple
Box of low sodium chicken broth
Curry Powder
Cayenne 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 tsp of cinnamon, 2 tsp curry powder, 1/2 tsp nutmeg, 1/4 tsp 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

Nutritional Information Per Serving

no nutrition information available