Butternut Squash Soup

4 Servings, Each Counts as: 1 Life Protein, 5 Life Carbs, 10 Life Fats 

1 Large butternut squash, peeled and cubed (seeds removed) 
2 Potatoes, peeled and chopped
3 tbsp. extra virgin olive oil 
kosher salt
black pepper
1 tbsp. butter
1 onion, chopped
1 stalk celery, thinly sliced 
1 large carrot, chopped
1 tbsp fresh thyme
1 qt. low sodium chicken broth 

1. Preheat oven to 400 degrees F. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
2. Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.
3. Add roasted squash and potatoes and pour over chicken broth. Simmer 10 minutes, then using an immersion blender, blend soup until creamy. You can also blend the soup in a blender.
4. Serve garnished with thyme.

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