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INGREDIENTS

• 2 pound large, diced butternut squash, washed and dried
• 3 tablespoon olive oil
• 1 tablespoon cardamom
• 1 tablespoon coriander
• 1 item Salt & Pepper to taste
• 2 cup low-sodium vegetable broth
• ¼ cup bunch cilantro, chopped
• 1 item Crème fraîche or sour cream (optional)

PREPARATION

Preheat oven to 400°F. Place the butternut squash on a sheet tray and drizzle with the olive oil. Sprinkle with the cardamom, coriander, salt and pepper; toss to coat. Roast the butternut squash in the oven for 25 minutes until tender when prodded with a fork. Remove from the oven, and place in a large food processor or blender with the vegetable broth and process till smooth. Taste and adjust the seasoning if needed. Serve hot sprinkled with chopped cilantro and top with a swirl of crème fraîche or dollop of sour cream.

Helpful Hint

*try rosemary it may help fight breast, colon and skin cancer.

Nutritional Information

Per serving (without crème fraîche): 141 calories, 20 grams carbohydrate, 0 milligrams cholesterol, 7 grams fat, 2 grams protein, 54 milligrams sodium.