Soup of the week (aka I had to use up these vegetables)

Butternut Squash
Cooking Spray
1 T Olive Oil
2 cloves garlic
1/2 large onion, diced
1 stalk celery, chopped coarsely
1 pound baby carrots
1 stalk broccoli (stem included), chopped coarsely
1 Heirloom Tomato
1 Habanero Pepper
4 cups Vegetable Broth
Salt, Pepper to taste

Quarter the squash. Clean out the seeds (cook separately, yum!). Spray with cooking spray, and roast at 425 for ~20 minutes, until tender enough to easily scoop squash out from skin.

Meanwhile, heat oil in large soup pot. Add garlic and onions. Cook until onions start to get transparent.

Add all other vegetables. Stir well. Add vegetable broth and squash. Bring to a boil for 5-10 minutes, then simmer until squash has just about fallen apart into the soup mix.

Puree soup with immersion blender until smooth.

8 servings.

Nutritional Info:

Amount Per Serving
Calories		111.2
Total Fat		2.0 g
	Saturated Fat	0.3 g
	Polyunsaturated Fat	0.3 g
	Monounsaturated Fat	1.3 g
Cholesterol		0.0 mg
Sodium		74.2 mg
Potassium		707.7 mg
Total Carbohydrate		24.0 g
	Dietary Fiber	6.8 g
	Sugars	0.3 g
Protein		2.6 g

Vitamin A	397.2 %
Vitamin B-12	0.0 %
Vitamin B-6	15.8 %
Vitamin C	76.9 %
Vitamin D	0.0 %
Vitamin E	3.1 %
Calcium	9.0 %
Copper	8.1 %
Folate	19.9 %
Iron	9.3 %
Magnesium	15.0 %
Manganese	19.9 %
Niacin	11.3 %
Pantothenic Acid	8.6 %
Phosphorus	8.9 %
Riboflavin	5.3 %
Selenium	2.8 %
Thiamin	10.5 %
Zinc	3.2 %