Low Cal/fat Butternut Squash Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons virgin olive oil
• 2 garlic cloves, minced
• 1 medium onion, diced small
• 2 lbs butternut squash, peeled, seeded, cubed
• 2 medium carrots, peeled, chopped
• 1 potato, cubed (any type)
• 4 cups chicken broth
• 1 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 in a large pot, heat oil to medium-low. add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
• 2 add squash, carrots, potato and broth, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. remove from heat and add the milk.
• 3 puree soup in a blender, working in batches so you don’t overflow or use a hand puree blender. season with salt and pepper to taste.
• 4 garnish with a sprig of thyme, crumbled bacon, crusty italian bread, or chopped parsley.