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Simple Squash Soup

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2 medium butternut squash

5 Tablespoons maple syrup (optional)

2 Tablespoons roasted almond butter

1 Tablespoon wheat-free tamari soy sauce (optional)

16 ounces vegetable broth

1 clove garlic, finely chopped

2 Tablespoons extra virgin olive oil

Cut squash into halves and scoop out seeds.  Pour 1 Tablespoon of maple syrup into each squash hole.  Roast for 1 hour at 375 F degrees.  Allow to cool.  Add broth to soup pan along with almond butter and garlic, then bring to a simmer.  Scoop squash out of skin and into the pan.  Puree soup mix with an immersion blender or scoop into a food processor or blender.  Turn on low, and just before serving, stir in remaining 1 Tablespoon of maple syrup and 1 Tablespoon of tamari. 

Serving:  Scoop into bowl and drizzle 1/2 Tablespoon of olive oil on top of each serving.

Suggestion:  Try recipe with Pumpkin (just 1) or Acorn squash (2-3, depending on size)

General Nutritional Info: 

This soup is great for winter warmth or spring nourishment.  Squash contains orange-colored flavonoids that are antioxidants and disease fighters.  It is a complex carbohydrate that has a low glycemic index, especially when mixed with the healthy protein and fat of almond butter.  There are also high levels of Vitamins A, C, Manganese, and many of the Bs.