Roasted Butternut Squash Soup

We love to indulge on the holidays. This light and healthy soup tastes like it should be on the ‘ only in moderation’ list with it’s sweet taste and creamy texture. Good news is you can eat as much as you want! Serves 4

1 large butternut squash halved lengthwise with seeds removed
1 carrot peeled and cut into chunks
1 small onion diced
1 clove garlic peeled and roughly chopped
1 carton chicken or vegetable broth (900 mL)
2 tbsp olive oil
Grated nutmeg
Salt and pepper to taste

Preheat oven to 400F

Poke holes all over squash (skin side)
Place on baking sheet skin side down. Brush lightly with olive oil (1 tbsp) and season with salt and pepper. Bake for one hour.

Add the rest of  the oil to a large pot. Heat on low and sauté onion and garlic for about 7 minutes until soft and translucent not brown. Pour broth into pot , add carrots, bring to a boil and cover and simmer for 20 minutes. Scoop squash out of the skins and add to pot. Simmer for ten more minutes.

Purée with immersion blender or use a regular blender. When smooth add back into pot and season with a pinch of grated nutmeg, salt and pepper. Freezes well. Enjoy!

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