Butternut Squash Soup

Other than making crappy processed food that comes from a box...or getting carry out...soups are probably the easiest meal to make AND the most healthiest depending on what you put in it. After scarfing down on all the holiday chocolates, cookies, cheeses and White Russians....my jeans utterly hate me. So we all know what January is for and that is to start pouting and complaining about the number on the scale, breaking out the fat clothes and forcing ourselves to get back on track. Which for some mean less bad carbs, smaller portions and more veggies. UGH RIGHT? Soup always helps me to get back to the old me because I know what I am putting in it, very little fat, a lot of vegetables and lots of flavor that I can make in large batches and eat whenever.

Butternut squash soup is so easy to make and it's fast....takes less than an hour to make a large pot of it and you can freeze it too!

1 large butternut squash (peeled and cut into large pieces)
2 large shallots or 1 large red onion (chopped)
2 celery stalks (chopped)
2 carrots (peeled and chopped)
Olive oil
Salt and Pepper
1/4 tsp. Cinnamon
2 quarts (2 cans) of vegetable or chicken stock
1/4 cup Half and half

Heat oil over medium heat and add the shallots...cook for about 7 minutes. Add in the rest of the vegetables, salt, pepper and cinnamon. Cook for about 12 minutes or until vegetable a slightly soft. Add in the stock and bring to a boil. Reduce heat and cook until vegetables are fork tender. Use an emulsion blender or processor to puree. Stir in half and half. Garnish with a drizzle of honey or yogurt!