My uncle recently gave me a giant butternut squash from his farm. It sat in my kitchen for a week until I decided to cook it. I always love a good soup, so I decided to be creative with what I had in my fridge and create a butternut concoction.

Ingredients:

• 1 large butternut Squash
• 1 yellow onion
• 2 tablespoons of minced garlic
• 1 tablespoon of cinnamon
• a bunch of baby carrots
• few celery stalks
• Low sodium Chicken broth
• Salt n Peppa

Preparation:

• Saute the onions and garlic in a little olive oil and let it brown.
• Add in the chopped celery and baby carrots and stir.
• Sprinkle your cinnamon and Salt n Peppa to season the mixture. When you see the mix turning brown, then add your low sodium chicken broth and let it simmer.
• Add your chopped butternut squash and cover.
• Let it cook on low for about an hour.
• Puree the soup in a blender and it’s ready to pour and serve!

Top this with a little low-fat sour cream or sprinkle some mozzarella cheese on top. Serve with a whole grain roll.

Yummy!