Category: Soups

Serves: 6

Ingredients

• 1/3 cup best quality olive oil
• 2 large butternut squash
• 1 sweet onion, cut into large chunks
• 1 bulb garlic
• 1/2 tsp rice bran oil
• 2 cups low-sodium, low-fat chicken or vegetable stock
• 2 Tbsp fresh lime juice
• Sea salt and fresh black pepper to taste
• Ground nutmeg

Directions

1. Preheat oven to 350 degrees F. Prepare a large roasting pan by pouring the oil into it, letting it coat the bottom. Cut the squash in half and remove seeds and string. Place squash in a roasting pan, cut side down. Prick the skins with a sharp knife. Place onion around the squash. Using a sharp knife cut the top of the garlic bumb off and drizzle with rice gran oil. Place in the roasting pan with the other vegetables. Bake for 45 minutes to an hour or until tender. Remove and let stand.
2. Scrape baked squash into a large stock pot. Add the roasted onion and squeeze roasted garlic flesh in as well. Add chicken stock and lime juice and bring to a boil. Reduce heat and simmer for 15 minutes. Using a hand blender, purée the soup until it is evenly smooth. Ladle into soup bowls and garnish with nutmeg, salt and pepper.

Nutrition Facts

Calories 199, Protein 2g, Carbohydrates 10g, Fiber 1t, Sugar 2g, Fat 17g, Sodium 116mg