Roasted Butternut Squash Soup | Recipes | Audrey Laurelton RDN | Where Science Meets Healthy Living

Ingredients

• 1 medium butternut squash, halved lengthwise, seeded
• 4 shallots, peel removed
• 2 fennel bulbs, halved and quartered
• 1 tablespoon extra-virgin olive oil
• 4 cups homemade or organic low-sodium chicken stock
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• ½ teaspoon fresh ground black pepper