Perfect for Fall, this creamy and satisfying yet low calorie soup will provide you will all the comfort and Fall feels while staying on track with your weight loss goals.
1 butternut squash (peeled, seeded, and chopped into 3/4 in cubes)
1 large shallot (coarsely chopped)
4 garlic cloves (peeled but keep whole)
4 cups vegetable broth (I used Rapunzel Vegetable Bouillon with Sea Salt)
Any additional spices you may enjoy (ex. paprika, ground pepper, cumin, nutmeg etc.)
1. Preheat oven to 400 degrees F. On a parchment paper lined baking sheet place butternut squash, shallot, and garlic. Roast in the oven for 40 minutes or until the squash is fork tender. Allow to cool 10 to 15 minutes.
2. Place all roasted veggies and vegetable broth in a Vitamix or high speed blender. Blend until smooth and steaming, about 4 to 5 minutes. Taste and see if you’d like to add additional spices, then serve. Enjoy!