Homemade butternut squash soup

​Ingredients: Makes 4 servings

• 2 butternut squash, peeled, seeded and cubed into 3/4′ inch pieces (approx. 8 cups)
• 4 garlic cloves or to taste
• 1 shallot or 1/2 sweet onion, peeled and halved
• 6 cups water 
• 4 celery stalks 
  

Other additions for extra flavor: carrots, peppers, milk or milk substitute 

Directions:
1.Preheat oven to 400 degrees. Prepare squash, toss with olive oil right on the roasting pan or rimmed cookie sheet
2. Roast for 40 minutes, cooking until squash is fork tender.
3. In a large pot simmer water, garlic, onion and roasted butternut squash for 20 minutes
4. Add contents of pot into a food blender and blend until desired consistency. Enjoy!

Nutrition:
Calories: 134
Fat: <1
Carbs: 35
Protein: 3
Fiber: 8
Sugar: 8