Make this healthy version of roasted butternut squash soup. Perfect for any cool fall evening!

• 2 large butternut squash
• 1/4 cup olive oil
• Fresh garlic bulb
• 2 cups low-sodium chicken or vegetable stock
• 2 1/2 Tbsp fresh lime juice
• Salt & Pepper to taste
• Ground nutmeg

Start by preheating your oven to 350°F. Prepare a large roasting pan by coating the bottom with olive oil. Cut the squash into halves and clean out seeds. Place squash cut-size down in pan. Prick the outside skin with a sharp knife. Place onion around squash. Cut the top off fresh garlic bulb and drizzle with olive oil. Place garlic in roasting pan. Bake for 45 minutes to an hour until squash is tender. Remove and let cool.

Scrape fresh roasted squash into a large stock pot. Add in the onion and squeeze garlic flesh in as well. Add your chicken or vegetable stock and lime juice into pot. Bring to a boil. Reduce heat and simmer for 20 minutes. Either move contents into a blender or use a hand blender in the stock pot, puree the soup until smooth. Ladle the soup into bowls and season by adding nutmeg, salt and pepper to taste.
Serve with a piece of high-fiber or multigrain bread.

Try this recipe with a variety of different squash. They are quite plentiful in the fall season!