Low Cal/Fat Butternut Squash Soup

• 2 tablespoons virgin olive oil
• 2 garlic cloves, minced
• 1 medium onion, diced small
• 2 lbs butternut squash, peeled, seeded, cubed
• 2 medium carrots, peeled, chopped
• 1 potato, cubed (any type)
• 4 cups chicken broth
• 1 cup whole milk
• 12 teaspoon salt
• 14 teaspoon pepper

1. In a large pot, heat oil to medium-low.
2. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
3. Add squash, carrots, potato and broth, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork.
4. Remove from heat and add the milk.
5. Puree soup in a blender, working in batches so you dont overflow or use a hand puree blender.
6. Season with salt and pepper to taste.
7. Garnish with a sprig of thyme, crumbled bacon, crusty Italian bread, or chopped parsley.

virgin olive oil, garlic, onion, butternut squash, carrots, potato, chicken broth, milk, salt, pepper

Taken from www.food.com/recipe/low-cal-fat-butternut-squash-soup-518383 (may not work)