Roasted Butternut Squash soup
Servings: 8 (1 ¾ cup per serving)
1 butternut squash cut in half, seeds and pulp removed
2 tbsp olive oil
2 tbsp sugar free syrup
Drizzle the squash with the oil and syrup, sprinkle with salt and pepper to taste. Roast at 400F for about an hour.
8 cups chicken stock
6 fresh sage leaves
1 steam fresh rosemary
2 medium potatoes, cooked in microwave, skins on
Cut the potato into chunks. Add remaining ingredients. Add the roasted squash. Cook for 10-15 minutes. Using an immersion blender puree the soup. Add salt and pepper to taste. For thicker soup add less stock.