Roasted Butternut Squash & Chipotle Soup

October 17, 2016

141

Fall Favorite. A very filling yet low calorie soup, provides a great source of Vitamin A.

2 tablespoons olive oil
1 large butternut squash (about 3lbs), peeled and diced
3 cloves of garlic, minced
1 medium onion, diced
2 large carrots, diced
¼ teaspoon chipotle powder
1 tablespoon fresh thyme, minced
1/3 cup orange juice
4 cups low sodium vegetable stock
Salt and pepper to taste

Preheat oven to 400 degrees. Peel and cube squash, coat with 1 tablespoon olive oil, salt and pepper, and roast in oven at 400F degrees for 30-45 minutes or until fork tender. Meanwhile, start the soup...
See the full directions on my site

Nutritions

Calories
134

Sodium
4274mg
178% DV

Fat
3g
5% DV

Protein
7g
15% DV

Carbs
19g
6% DV

Fiber
3g
12% DV