Paleo Butternut Squash Soup

Author:
Liz Bernstein

Serves 3

Ingredients:

10 oz Squash, winter, butternut, raw

4 oz Onions, raw

10 oz Homemade Chicken Bone Broth or Store bought Chicken Broth, low sodium

1 tsp Vanilla extract

1 dash Salt, table

1/4 tsp, ground Pepper Black

1 tablespoon Olive Oil

Directions:

1. Place chopped butternut squash and onion on a baking pan. Mix olive oil with 3 T of water and then brush onto veggies.
2. Roast the butternut squash & onions until soft (broil on high)
3. Add veggies and broth to nutribullet or any blender available and blend until smooth.
4. Pour into a pot and place on medium heat.
5. Add in salt, pepper and vanilla. Stir and mix ingredients together.
6. Once heated, poor into bowl and enjoy!

Amount Per Serving

Calories: 117

Fat Calories: 45.7

% Daily Value*

Total Fat 5.2g	8%
Saturated Fat 0.8g	4%
Cholesterol 0mg	0%
Sodium 85.6mg	4%
Total Carb 16g	5%
Dietary Fiber 2.6g	10%
Sugars 4g
Protein 3.3g	7%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.