Butternut Squash Soup

Servings: Serves 4

4 tablespoon Extra Virgin Olive Oil, Organic

1 cup onion, chopped

½ cup celery, chopped

½ cup carrot, chopped

1 tablespoon Gluten-Free Flour

2 cups Butternut squash, cubed

4 cups vegetable stock

1 tablespoon Monk Fruit with Erythritol, Organic Powder

1/4 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon cinnamon

Enjoy this Gluten Free Butternut Squash Soup recipe created by the NOW® Culinary Innovation Team.

Preheat oven to 400° F
Toss squash cubes in 2 tablespoons olive oil to coat, and place in a single layer on a cookie sheet and roast 15 minutes.
While squash is roasting, heat remaining 2 tablespoons olive oil in a large pot and add onion, celery, and carrot. Sauté 5 minutes, until lightly browned and aromatic.
Add gluten free all-purpose flour and whisk until fully incorporated.
Slowly add vegetable stock, Organic Monk Fruit with Erythritol, salt, black pepper, and cinnamon, whisking continuously to prevent lumps forming.
Bring to a boil, add squash, turn heat to medium low, cover, and cook 20 minutes.
Transfer soup to blender and puree until smooth.
Place squash soup back into sauce pan and cook on medium heat for an additional 5 minutes.
Serve warm and enjoy!

Serving Size: 2 Cups (386 g)

Calories: 130

Total Fat: 4 g

Saturated Fat: 1 g

Protein: 3 g

Total Carbohydrate: 23 g

Dietary Fiber: 3 g

Cholesterol: 0 mg

Iron: 1 mg

Sodium: 660 mg

Calcium: 60 mg