Butternut Squash Soup

A recipe for a delicious homemade soup!

Ingredients:

• 2 ribs of celery, sliced
• 2 carrots, peeled and sliced
• 1 small diced onion
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 medium roasted butternut squash
• 15 oz can white beans
• 1/2 tsp tarragon
• 1/2 tsp thyme
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• Pinch of nutmeg
• 2 tbsp Xagave
• 1 cup milk

Roasting Steps:

To roast the butternut squash: Preheat oven to 400 degrees. Cut in half lengthwise, and scoop out seeds.  Lightly brush with canola oil and bake, open side down, for approximately one hour.  Poke with a fork, when it’s tender, it’s ready.

Souping Steps:

In a large pot,  heat the oil, celery, carrots and onion and sautee until they begin to become tender.

Add the broth, beans, butternut squash, and spices. Bring to a boil, then lower heat and simmer for about 30 minutes until all the vegetables are very tender.

Using an  immersion blender, puree the soup together. Stir in the milk and Xagave.

Serve and Enjoy!