Roasted Butternut Squash Soup

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped (about 2 cups)
• 2 cloves garlic, minced
• 2 large carrots, boiled until soft and set aside.
• 1 (2 1/2-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
• 6 cups fat free reduced sodium chicken broth
• 1 tablespoon plus 2 teaspoons curry powder
  

Directions:

1. PREHEAT oven to 450°F. In a large baking pan, add butternut squash and 1 tsp olive oil. Bake for 1.5 to 2 hours, tossing squash every 15-20 minutes. Bake until squash is soft and pierces with a fork easily. Remove from oven, and set aside.
2. HEAT oil over medium heat in a 6-quart stockpot. Add onions and sauté until soft but not brown, about 5 minutes, add in garlic and sauté for 2 more minutes.
3. ADD the butternut squash, broth, curry powder and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 10 minutes. Remove from heat. With an immersion blender or in batches in a blender until smooth.
4. Season with salt, to taste.

Nutrition Facts:

118 Calories; 23g Carbohydrate; 2g Fat; 0g Saturated Fat; 4.5g Protein; 0mg Cholesterol; 6.5g Dietary Fiber; 444mg Sodium