INGREDIENTS:
1/3 cup extra virgin olive oil
2 large butternut squash (s)
1 sweet onion, chopped
1 clove fresh garlic
2 cups low fat /low sodium chicken broth
2 Tbsp. lime juice
ground black pepper
Ground nutmeg
Preparation:
Preheat oven to 350 degrees. Pour the 1/3 cup olive oil in a large roasting pan. Cut the squash in half and remove all seeds. . Pierce Squash skins with fork. Place onion and freshly minced garlic around squash and place cut side down, in roasting pan . Place in roasting pan and bake for 45 minutes to an hour or until tender. Remove from oven.
Put baked squash, onion and garlic mixture into a large pot. Add chicken broth and lime juice. Bring to a boil. Reduce heat and simmer for 15 minutes. Pour soup into a food processor and blend until smooth. Garnish with pepper and nutmeg. ENJOY!!
