The Fame of Health and Fitness

This is one of my TOP FAVOURITE Recipes by Tosca Reno

ROASTED BUTTERNUT SQUASH SOUP

Ingredients:

• 1/3 cup/80ml best quality olive oil
• 2 large butternut squash
• 1 sweet onion, cut into large chunks
• 1 bulb garlic
• 1/2 tsp/2.5 ml rice bran oil
• 2 cups/480 ml low sodium, low-fat chicken or vegetable stock
• 2 Tbsp/30ml fresh lime juice
• Sea salt and fresh black pepper to taste
• Ground nutmeg

* You can replace the rice bran oil with olive oil

Preparation:

1.) Preheat oven to 350F/177C. Prepare a large roasting pan by pouring the oil into it and letting it coat the bottom. Cut the squash in half and remove seeds and strings. Place squash in 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 bulb off and drizzle with rice bran 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, puree the soup until it is evenly smooth. Ladle into soup bowls and garnish with nutmeg, salt and pepper. Serve with Ezekiel bread.

Makes 6 servings

NUTRITIONAL VALUE PER SERVING: Calories:199| Calories from Fat: 156| Protein: 2g| Carbs: 10g| Dietary fiber: 1g| Sugars: 2 g| Fat: 17g| Sodium: 116mg