Roasted Butternut Squash Soup (Jill)

 

ROASTED BUTTERNUT SQUASH SOUP

Makes 4 servings

350 calories / 13F / 34C / 24P / per serving

1 large piece of naan bread (63g)

8 oz. cubed butternut squash

6 oz. raw sweet potato

1 medium sized carrot, skinned and chopped

1 celery stalk

14 cup yellow onion, chopped

1 Tbs. olive oil

1 cup low-sodium chicken broth

1 cup water

Salt + pepper, to taste Toppings per serving:

2 slices turkey bacon, cooked and chopped

2 Tos. plain, non-fat Greek yogurt

2 Tbs. shredded mozzarella cheese

Chives

1. Preheat oven to 400 degrees.
2. Chop all the veggies, potatoes and squash. Place in a single layer on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with sea salt. Roast for 40 minutes.
3. Remove from the oven and pour all ingredients from pan into a high-powdered blender with water, chicken broth, salt and pepper or add to a large pot and use a hand emulsifier. If soup is too thick, add more water until you reach the right consistency.
4. Serve warm topped with bacon, yogurt, cheese and chives. Use ¼ of the naan bread per serving for dipping.