Low Cal/Fat Butternut Squash Soup

This is a very filling and delicious soup I look forward to every fall. It can easily be made vegan friendly by substituting the chicken broth for water or veggie stock and the milk for coconut milk.

• Ready In: 45 mins
• Serves: 6
• Yields: 6 1 cup servings

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

Directions

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.