Roasted Butternut Squash Soup
Ingredients
- Butternut Squash
- Avocado Oil
- Black Pepper
- Salt
- Garlic Powder
- Garlic
- Reduced Sodium Chicken Base
- Hot Water
- Non-Fat Greek Yogurt
- Pumpkin Seeds
- Fresh Parsley
Preparation
Roast the butternut squash with avocado oil, black pepper, salt, and garlic until tender.
Dissolve the reduced sodium chicken base in hot water to make a broth.
Blend the roasted squash with the broth and garlic powder until smooth.
Serve topped with non-fat Greek yogurt, pumpkin seeds, and fresh parsley.
