Makes 4 servings
- 1 small butternut squash
- 1 Tbsp. olive oil
- 2 cloves garlic
- 1 inch piece of fresh ginger
- ½ a large yellow onion
- 2 cups low sodium vegetable broth
Cut butternut squash in half, place in a cake pan and cover with aluminum foil. Bake for about 45 minutes or until tender.
In a large pot heat olive oil over medium-high heat and sauté onions, garlic and ginger until onions are soft about five minutes.
When squash in cool enough to handle, use a large spoon to scoop out the squash flesh.
Add butternut squash and broth to the pot and bring to a boil. Reduce heat and simmer about 10 minutes and remove from heat.
Puree using an immersion blender or regular blender until soup reaches the desired consistency.
Nutrition analysis per serving: 140 calories, 4 g fat, 3 g protein, 28 g carbohydrate, 5 g fiber, 80 mg sodium
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