Roasted Butternut Squash Soup

Healthy and 21 day fix friendly 1 green 1 tsp

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400 f

Step 2

Peel squash, cut in half lengthwise and scoop out seeds and flesh. Peel carrot.

Step 3

Cut squash and carrot in uniform 1 inch pieces and place on a lined baking sheet.

Step 4

Chop onion and mix with squash and carrots

Step 5

Sprinkle veggies with Italian seasoning and olive oil. Mix together to coat

Step 6

Place in oven and roast for 45 mins

Step 7

Once roasted, place veggies in a pot or Dutch oven. Cover with 3 cups of chicken broth. Simmer for a few minutes.

Step 8

In batches blend the veggies. Or you can carefully blend the veggies with an immersion blender.

Step 9

Once blended, pour back into pot and add coconut milk. Simmer for a few minutes. Enjoy