Butternut Squash Soup
3 Tbs of Olive Oil
1 cup of diced onions
1 cup of diced carrots
4 cups of Butternut Squash chopped into chunks
4 cups of Vegetable Broth
1. In a large pot on a medium to high heat add olive oil, carrots and onions. Allow veggies to turn translucent (3-4 minutes).
2. Add broth and Butternut Squash and cook for 30 minutes.
3. Once squash is tender (you should be able to easily pierce it with a fork), blend with an immersion blender. If you don’t have this tool, carefully add soup into a blender one cup at a time and blend.
4. Season to taste and serve.
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*This recipe was inspired by a recipe from Whole Foods