(High Protein) Creamy Roasted Butternut Squash Soup

Servings: 6

• 1 large Butternut Squash Soup, sliced in half, seeds removed
• 1 Sweet or Yellow, chopped
• 1 Whole Garlic Head, top trimmed off
• 1 large Tomato, sliced
• 2-3 large Carrots, peeled and chopped
• 1/4 cup Fresh Herbs, such as rosemary, sage, and thyme
• 2-3 tbsp. Olive Oil
• 1 tbsp. Maple Syrup
• 4 cups Bone Broth, or vegetable broth
• Salt & Black Pepper, to taste

1. Preheat oven to 425F.
2. In a large roasting pan, add the butternut squash halves face-side up. Drizzle with olive oil and season with salt. Flip upside down so the skin-side is up.
3. Add the chopped onions, carrots, tomato, garlic head, and herbs. Drizzle with more olive oil.
4. Place in oven to roast 35-40 minutes, unti butternut squash is fork tender. Let cool for 10 minutes, until cool enough to remove skin from the squash. Add all to a high speed blender or food processor to blend until very smooth. If needed, add 1 cup broth to help the blending process.
5. Pour the mixture into a large soup pot. Stir in the maple syrup, bone broth, then season with salt and black pepper to taste. Enjoy warm with buttered toast or cheese crisp!