Roasted Butternut Soup

 SERVES 4 

Calories: 235 

Carbs: 25 g

Fiber: 4.5 g 

Protein: 3 g

1. ROAST at 450 for 1 hour, roast while preheating

   1. • 800 g butternut squash, whole

2. SAUTE for 3 minutes

   1. • 1 tablespoon extra-virgin olive oil

      • 1 cup onion, chopped and caramelized

      • 3 garlic cloves, chopped

      • 1/2 T grated fresh ginger

      • 1 t sage

      • 1/8 t rosemary powder

      • 1/8 t berbere

      • pinch nutmeg

      • pinch white pepper

      • Freshly ground black pepper

3. ADD and BLITZ

   1. • 3 to 4 cups chicken broth

      • Roasted squash

4. ADD and SIMMER 5 minutes then REST

   1. • 50 g butter

      • 1/2 T brown sugar

      • 1/8 t Accent

5. ADJUST and THICKEN