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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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Dairy free, low calorie soup Ingredients:
1 butternut squash |
2 tablespoons olive oil |
2 garlic cloves |
bay leaf |
32 ounces chicken stock (use vegetable for vegetarian soup) |
Directions:
1. cut the squash in half lengthwise, scoop out seeds, rub with olive oil, salt and pepper.
2. Put face down on baking sheet with cloves of garlic and bay leaf in the hollow.
3. Roast at 400 degrees for 1 hour.
4. Scoop out flesh of squash and puree with stock.
5. Simmer with herbs and spices of choice.
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