In this video Tracy shows how to make roasted butternut squash soup, which is very healthy. For this, first you have to take 2 tablespoons of extra virgin olive oil and add one clove of chopped or grated garlic. Then add one cup roasted butternut squash, roasted baby carrot and roasted yellow onions. They were roasted at 300 degrees for about 30 minutes. Stir them all for some time. To this add 3 cups of chicken stock. You may also use beef or vegetable stock. Put the heat on high and bring to boil. Add the seasoning. You may add whole milk or cream to it. Then use a blender to blend the ingredients. The soup will become smoother and creamier. The put the soup in a strainer. You may avoid it if you like the bits of texture. Taste the soup to find if the seasoning is correct. To finish add 1 tablespoon of butter. Garnish with fat free cream and green apples and serve hot with bread sticks.
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