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| INGREDIENTS |
| ¼ cup plus ½ tsp. |
olive oil |
| 2 packages |
pre-cut butternut squash |
| 1 |
large sweet onion, chopped large |
| 1 bulb |
garlic |
| 2 cups |
low-sodium, low fat chicken or vegetable broth |
| 2 tbsp. |
fresh lime juice |
| ½ tsp. |
kosher salt (optional) |
| ½ tsp. |
freshly ground pepper |
| |
freshly ground nutmeg |
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| RECIPE |
- Preheat oven to 350º F.
- Place foil in bottom of large roasting pan, and coat with ⅓ cup olive oil.
- Place squash in pan and toss to coat.
- Remove skins from garlic leaving cloves whole, place in pan with squash along with the cut up onion, toss to coat again.
- Cover pan tightly with foil and roast for 45 minutes or until everything is tender.
- Remove foil and let stand to cool off.
- When cool, place all vegetables in large stock pot draining oil a bit.
- Add broth and lime juice, bring to a boil then reduce to simmer for 15 minutes.
- Using a hand blender or food processor, blend soup until smooth. (If using a food processor, let cool just a bit as adding hot liquid can be dangerous due to expansion of food).
- Divide among 6 bowls and grate a bit of nutmeg on top of each.
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| SERVING SUGGESTION |
SERVING SIZE:
1½ cups
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
220 |
|
| Total Fat |
10 g |
|
| Sodium |
220 mg |
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| Total Carbohydrates |
33 g |
|
| Fiber |
5 g |
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| Protein |
3 g |
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