BUTTERNUT SQUASH SOUP

6 cups Butternut squash, raw, cubed
1 cup raw onion, chopped
3 cloves Garlic, raw minced
12 cups organic low sodium vegetable broth
3 teaspoons Jane's Crazy Mixed Up Salt
4 teaspoons Mrs. Dash Herb and Garlic Seasoning
2 Teaspoons Chinese five-Spice Powder
Juice of one fresh lemon
1 red bell pepper, diced
1 cup mushrooms, diced
1 cup kale, torn into small pieces

Optional garnishes: roasted pumpkin seeds; sour cream; plain Greek yogurt. Can add cooked chopped chicken if you would like

Cook squash, onions, garlic, spices, lemon juice in broth. Blend with a stick blender. Add kale, mushrooms, red bell peppers in the last 5 minutes of cooking to give soup some color and texture. You can add chopped cooked chicken or other protein if you would like, just remember that increased the calorie count. Garnish with roasted pumpkin seeds, sour cream, or plain Greek yogurt if you would like. Freezes well in individual serving sized containers

Serving Size: 1.5 CUPS PER SERVING

Number of Servings: 16

Recipe submitted by SparkPeople user LANETTETHO2.