Butternut Squash and Apple Cider Soup

I love Fall! Sweaters, football, cozy socks, coffee by the fire, and comfort food. My aunt makes a pumkin soup that is out of this world- but it also has a day's worth of fat and calories per bowl. I wanted a comforting, hot bowl of autumn... but without all the heavy sluggishness that follows. I love this soup, it's like a warm, autumn soul hug. One that acutally helps you fit in your holiday dress :)

21 Day Fix Guide:

2 green, 1 purple, 1 red. I garnished with greek yogurt, apple, chopped red onion,and goat cheese (1/4 blue).

Prep Time: 5 min Cook Time: 30 min​

Recipe: 12 oz cubed butternut squash 3-4 carrots, peeled and chopped 1 shallot, diced 1-2 cloves garlic, diced 1 cup low sodium chicken broth 3/4 cup Apple cider, plus extra 1/4 cup greek yogurt Salt and pepper All purpose salt free seasoning

Preheat oven to 375

Drizzle EVOO over squash and carrots, place in oven to roast. Roast until almost cooked, just soft about 20 minutes. In a pot in medium high heat add shallots and garlic until fragrant. Add chicken broth, cider, and roasted veg. Bring to boil, add salt, pepper, and all purpose seasoning. Keep on heat for 5 min. Place mixture in blender and add greek yogurt and blend. Add extra cider if too thick (add extra for thinner soup). Garnish with chopped apple, onion, and greek yogurt. (Optional goat cheese)