Roasted Butternut Squash Soup

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What You Will Need:

1 Butternut Squash, roasted

3 Leeks, sliced

1 Sweet Yellow Onion, diced

3 Large Carrots, diced

4 cloves of Garlic, minced

2 C Heavy Whipping Cream

4 C Chicken Stock (Use homemade if you can.) ***use vegetable stock if you are vegetarian.

1 1/2 Tbsp Curry Powder

Juice and Zest of 1 Lime

Fresh Cilantro, chopped

Salt and Pepper to taste

*Directions

Set up your Mis en Place!

I can promise you that prepping your ingredients before you start cooking will make it easier and more enjoyable.

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Pre heat your oven to 400. Cut the butternut squash in half, scoop out the seeds and place on a cookie sheet skin side down.

Place in the oven and roast for 30 minutes then set aside to cool down a bit.

In a large pot on the stove, add the leeks, onions, carrots, and garlic.

Add just a little bit of the chicken stock to help the vegetables sweat a bit that way you do not have to use any oil.

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Steamy!

Once the onions become translucent, add the lime juice, lime zest, curry powder, cream, and chicken stock.

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Bring to a boil, then lower to a simmer.

With the roasted butter nut squash, scoop out the meat with a spoon.

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Add the squash to the pot and mix well.

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Simmer for 20 more minutes or until the carrots are soft. Add salt and pepper to taste.

Top with fresh cilantro.

*Makes 10 servings

209.6 Cals, 16 G fat, 14.5 G carb, 1.4 G fiber, 1.8 G pro, 1.5 G sugar

*Extras: To bump up the protein you can add some cottage cheese or Greek yogurt to your bowl.

Traditionally this soup when done cooking is blended up to make a smooth soup. I did not do that this time because I kinda liked the different textures the vegetables had to offer against the background of the squash and cream.

This soup is hearty enough to be a meal on its own or as a great starter for your dinner! Enjoy!

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