Butternut Squash Soup

Ingredients:

| 2 Tbsp Olive Oil

| 1 Butternut Squash

| 1 Shallot Diced

| 1 Garlic Clove Minced

| 2 Cups Vegetable Broth

| 1/8 Tsp Cayenne Pepper

| 1 Tsp Garlic Powder

| 1 Tsp Dried Basil

| 1/4 Tsp Onion Powder

| 1/8 Tsp Salt  

| 1 1/2 Tsp Apple Cider Vinegar 

| 1/2 Tsp Lemon Juice

| Pepper to Taste

| 1/4 Cup Plain Greek Yogurt (Fage Total 0% is my favorite)

| Fresh Basil Leaves

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Method:

1. Preheat Oven to 425

2. Cut Butternut Squash in half vertically and remove seeds

3. Brush with Olive Oil (about 1 Tbsp or enough to lightly foil) and place face down on cookie sheet covered in aluminum foil

4. Roast for 45 minutes until cooked and soft

5. Dice shallot and garlic, then saute shallot and garlic in 1 Tbsp olive oil with a little salt for 5 minutes or so browning not burning. Set aside.

6. Heat 2 cups of vegetable broth so it's hot, not boiling

7. When squash is cooked, remove from oven and scrape out the inside and put into food processor, blender or bowl for immersion blender.

8. Add the heated vegetable broth, shallots and garlic and blend.

9. Add all the spices - cayenne pepper, garlic powder, dried basil, onion powder, salt, pepper, 1 Tsp apple cider vinegar, and lemon juice.

10. Blend and season to your taste preferences. This recipe is very forgiving and can be experimented with by trying different spices. Have fun!

11. Serve hot! Top with dollop of Greek yogurt (see method below) and garnish with fresh basil leaf.​

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Topping Method

For health reasons and amazing taste, I often use Greek yogurt as substitutes for creams like sour cream.

Mix plain Greek yogurt with 1/2 Tbsp or so of Apple Cider Vinegar

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