Roasted Butternut Squash Soup

Sometimes you're just in the mood for a nice, hearty, Soul warming soup - and this soup hits that spot perfectly! There's just something about roasted root vegetables that is just so inviting. I made this soup originally because I wanted a nutritious, low fat and low calorie soup that tasted good - so I wouldn't have to feel guilty when I went back for seconds. Now it has become a staple in my diet while I'm on my way to a single digit dress size....hopefully lol.  I hope you'll all enjoy this soup as much as I have.

Roasted Butternut Squash Soup

1 Large Butternut Squash - Halved and Seeded

1 Bunch of Celery, Cleaned and Quartered

1 Bag Baby Carrots

1 Large Vidalia (or Sweet) Onion, Quartered

2 Bulbs Garlic

1 Handful Fresh Parsley

2 Quarts Fat Free, Low sodium Chicken broth or stock

1 Cup Splenda with Brown Sugar

4 TBS Olive Oil 

1 TBS Nutmeg

Salt and Pepper to Taste

Preheat oven to Roast 400 degrees. 

Place squash face down in dutch oven, add Celery, Carrots and Onion to the pan. Drizzle 2 TBS of the olive oil over the top (reserve the rest for later use), salt and pepper. Take the 2 bulbs of garlic and cut the bottoms off, leave bulb whole.  Drizzle remaining 2 TBS of olive oil over the top, sprinkle salt and pepper, and wrap individually in tin foil. Place in pan with the rest of the vegetables and roast in oven uncovered for 45 minutes, or until all vegetables are tender. 

Once you remove the pan from the oven, place on stove top and remove the tin foil covered garlic and the butternut squash and set both aside to cool until you are able to handle them. Scoop contents of the squash into the pot with the rest of the vegetables and squeeze all of that delicious buttery garlic into the pot too.  Add the entire 2 quarts of chicken stock and the Parsley to the pot and let simmer for about 15 minutes. 

For this next step an Immersion blender is the best to use, however, if you don't have that your regular blender will do.  Just remember to vent the top for the steam and DO NOT fill the blender up all the way, otherwise you will most certainly wind up burning yourself and making a mess.  Stick your immersion blender into the pot and blend until the soup is nice and smooth.  Once that soup is nice and smooth, stir in the Brown Sugar and Nutmeg.  Let simmer another 5 minutes and Enjoy!

Here are some ideas to change this recipe up a bit: 

• Add a cup of cooked Barley or Quinoa to the soup to make it a little more hearty
• Roast a couple Apples, Sweet Potatoes, Turnips, or other root vegetables up with the rest of the veggies, then just peel and throw into the mix. They will add a nice flavor.
• You can add a dollop of Cream, Sour Cream, or Creme Fraiche to the soup when you serve
• Try floating a shot of Sherry on top to give it a Bisque flavor

If you have any other ideas for ways to change it up, please share with the rest of us!