Roasted Butternut & Garlic Soup
Source of Recipe
stilltrying35
Recipe Introduction
From member stilltrying35: This is a wonderful soup that is great for those cold autumn nights. Goes great with roasted chicken breast and a fresh salad. Enjoy!
List of Ingredients
* 1 large butternut squash
* 4-6 cloves garlic
* fresh cracked pepper
* Mrs. Dash Onion Medley
* 1/4 cup water
* 29 oz fat free low sodium chicken broth
* 1/4 tsp nutmeg
* 1/2 tsp cinnamon
* 1-2 tsp butter extractRecipe
Preheat oven to 350°. Carefully cut squash in half from top to bottom. Scoop out seeds and stringy membrane. Sprinkle flesh with pepper and Mrs. Dash. Place squash (flesh side down) on a large cookie sheet. Place garlic next to squash. Pour water onto cookie sheet. Put in oven and bake for 45-60 minutes until squash is fork tender.
Remove from oven and allow to cool for about ten minutes. Meanwhile, simmer chicken broth in a Dutch oven pan until hot. Turn squash over and scoop out pulp being careful not to get the skin. Place in a large mixing bowl. Take 4-6 cloves roasted garlic and squeeze each clove into the squash. Add about 1 cup of hot broth and mash all together.
Add the squash mixture to the rest of the broth and gently stir until all the broth is incorporated. Add the nutmeg, cinnamon and butter extract. Stir to combine. Heat until hot.
Compatible with Body Type:
Breakfast A-C-D-E
Morning Snack C-E
Lunch A-B-C-D-E
Afternoon Snack B-C-D
Dinner A-B-C-D-E
Evening Snack
This Recipe Contains: Carbohydrate A
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