1 whole garlic bulb
1 t. olive oil
1 med. butternut squash (3 lbs), peeled and cubed
1 med. sweet potato, peeled and cubed
1 large onion, chopped
2 T. butter
3-1/4 C. water
1 (14-1/2 oz) can reduced-sodium chicken broth
1 t. paprika
1/2 t. pepper
1/4 t. salt
crumbled blue cheese, feta cheese or heavy cream (optional) for garnish
Remove papery skin from garlic (do not peel or separate cloves). Cut off top of garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake at 425 F for 30-35 minutes or until softened. Cool for 10-15 minutes.
Meanwhile, in a Dutch oven, saute the squash, sweet potato, and onion in butter until crisp-tender. Add the water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Cool slightly.
In a food processor or with a submersion blender, process soup until smooth. Ladle into bowls and top with blue cheese, feta cheese or a dash of cream
Serving size: 1 C. soup with 1 T. blue cheese
144 calories, 6g fat, 340mg sodium, 21g carbs, 5g fiber, 4g protein