Roasted Butternut and Carrot Ginger Soup

Ingredients:

1 tsp. cinnamon

1 finger sized piece of fresh ginger, grated

2 celery stalks, chopped

1/4 onion, chopped

4 cloves garlic, crushed

4 cups water

Chicken Stock 0% fat (946ml)

4 extra large carrots, peeled and sliced

1 large butternut squash, sliced in half with seeds removed

Preparation:

1. Place carrots and butternut squash into oven safe dish in approximately 1/4" of water. Roast at 375F for approximately 45min-1hr. depending on size of vegetables.

2. Add first five ingredients to pot with a little water and simmer till onions soften.

3. Add water and vegetable broth along with roasted carrots and butternut squash. Once heated through blend until smooth with immersion blender.

4. Serve and Enjoy!