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Beauty Soup

Updated: 3 days ago



Ingredients (serves 4)

  • 1 butternut squash

  • 2 garlic cloves

  • ½ onion

  • Bok choy

  • Fresh cilantro

  • 4 cups vegetable broth

  • Olive oil

  • Sea salt


Method

  • Preheat oven to 425°F. Peel and cube squash.

  • Clean and separate bok choy.

  • Place squash, bok choy, garlic, and onion on baking sheet. Season and roast 15 mins.

  • Remove bok choy, roast squash/onion 8 mins more.

  • Heat broth. Blend roasted veggies with broth until smooth.

  • Serve with cilantro garnish and salt to taste.


Macros

  • Fat: 3g

  • Carbs: 6g

  • Protein: 1g


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