Roasting the squash brings out its natural sweetness. Serve with some crusty bread and a fresh salad for a complete meal.
1 small butternut squash
2 tsp canola oil, divided
1 cup diced celery
1 1/2 cups diced yellow onion
1 1/2 cups spinach
2 cloves garlic, minced
1 cup diced carrot
4 cups low-sodium vegetable stock
2 tsp sage
1/2 tsp nutmeg
1 tsp black pepper
1. Cut squash into half-inch pieces. Toss with 1 tsp oil and place in a roasting pan. Roast at 400 for 40 minutes or until tender and starting to brown.
2. Add remaining oil to a large pot. Add vegetables and saute over medium heat until vegetables are tender. Add stock, spices, and squash to pot. Simmer for a few minutes.
3. Carefully puree soup with a stick blender or process soup in batches in a blender or food processor. Return pureed soup to pot and bring back to a simmer. Serve immediately.
Yield: 4 servings
Nutrition Information per Serving: 195 calories, 3 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 4 g protein, 7.5 g fiber, 38 g carbohydrate