Butternut Squash Soup

Servings:

Serves 4

4 tablespoon

1 cup

onion, chopped

½ cup

celery, chopped

½ cup

carrot, chopped

1 tablespoon

2 cups

Butternut squash, cubed

4 cups

vegetable stock

1 tablespoon

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!