Roasted Butternut Squash Soup

Ingredients:

• 3 pound butternut squash (1230g once peeled and cubed) 
• 2 stalks of celery
• 1/2 yellow onion, diced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 32 ounces of broth (chicken or vegetable)
• 1/3 cup lite coconut milk
• 1/2 teaspoon dried thyme, salt, and pepper
• 1/2 of water

Instructions:

1. Preheat oven to 400 degrees F.

2. Slice your butternut squash in half, remove seeds, and peel. Slice up into small cubes and place on a cookie sheet.

3. Drizzle 1 tablespoon of the olive oil all over the squash. Sprinkle with salt and pepper.

4. Pour 1/2 a cup of water onto the cookie sheet. Place in the oven on the center rack and roast for 35 minutes.

5. While the squash is roasting slice up your onions and celery.

6. In a large pot sauté the onions and celery in the remaining 1 tablespoon of olive oil and butter. Sprinkle with salt, pepper, and thyme

7. Once the veggies become translucent and in your broth and turn off the heat if the squash isn't done yet.

8. Once the squash is cooked dump it (along with all the remaining water still on the pan) into the pot with the veggies and broth.

9. Bring to a boil over medium high heat. Once boiling reduce heat to low and let it simmer for 10 minutes.

10. Remove from heat and carefully blend until smooth.

11. Stir in coconut milk and Enjoy

Makes 1 Serving
Macros:
Protein: 2.5g   Fat: 5.8g   Carbs: 17.8g