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2 TB OLIVE OIL
3 CLOVES GARLIC
1 WHOLE ONION
2 CELERY STALKS
2 LARGE CARROTS
4 CUPS LOW SODIUM VEG STOCK
1 BUTTERNUT SQUASH, 3-4 lb.
Halve the squash, brush with oil, salt & pepper,
Bake at 425 with cut side down for 60 min.
Add carrots, onion, garlic, and celery at 30 min.
Allow to cool, scoop out, and blend with garlic, onion, celery, and a cup or two of the broth.
Transfer to pot with remaining broth, and simmer to desired consistency.
Add sage and black pepper to taste.
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Per cup: Calories 94, Carb 19, Protein 1, Fat 4, Sodium 291, Fiber 3
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