Roasted Garlic and Butternut Squash Soup

Butternut squash soup is a versatile fall staple. Simple to make, low in calories and incredibly comforting, it's a great dish to make ahead and enjoy throughout the week. Butternut squash is a fall staple - you can find it everywhere. There are tons of different ways to make this soup. I prefer roasting the squash as it gives it a really rich, creamy flavor. With the squash I roasted some garlic and leeks, which add a ton of savory flavor without adding calories. Some low sodium veggie broth and herbs complete the simple, tasty dish. The recipe will yield about 4-6 servings, so you can freeze the leftovers or just bring some for lunch.

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Ingredients:
1 medium butternut squash, halved, seeds removed
1 large leek, washed, green parts removed
1 tsp paprika
2 tbsp extra virgin olive oil, divided
4-6 medium garlic cloves, skin removed
4 cups low sodium vegetable broth
2 tbsp fresh sage, washed and chopped
1/4 cup raw pumpkin seeds
salt and pepper

Step by Step Instructions:
1. Preheat oven to 425
2. Slice squash in half and scoop out all the seeds
3. Rub squash with 1 tbsp olive oil and salt and pepper, place face down on a baking tray
4. Arrange leeks and garlic cloves around the squash and drizzle with remaining olive oil
5. Roast vegetables for 40-50 minutes, until squash is soft
6. Remove leeks and garlic and puree in a food processor until smooth
7. Add garlic/leek mixture to a medium sauce pan and simmer
8. With a spoon, carefully scoop squash flesh out and add to the pot
9. Stir mixture with a whisk, making sure to break up any large clumps of squash
10. Add veggie broth slowly, stirring constantly
11. Add sage and paprika
12. Cover and simmer on med-low heat for 15-20 minutes
13. Serve with a sprinkle of pumpkin seeds