Butternut Squash Bisque

Extra Light Olive Oil
1 cup of chopped onion
4 cloves of chopped garlic
1 cup of chopped celery
1 cup of chopped carrots
2 cups of cubed butternut squash
4 cups of vegetable stock
dill and parsley

I am trying to find a low sodium vegetable stock this recipe is nourishing and healthy I usually have a Wasa Sourdough Crisp with a slice of cheese with it for dinner.

Saute onion and garlic in olive oil, add celery and carrots, saute for another 2 minutes stirring occasionally, add squash and vegetable stock, bring to boil, turn down and simmer until all the vegetables are tender, add dill and parsley to taste. Serve

Serving Size: 4 1-cup servings