One of my favorite things to make in the fall is soup. Especially ones that have that “autumn” vibe and are low in calories. This Butternut Squash Soup recipe is one of my favorites. I love making this for friends. It makes a great snack too and is super low calorie! Here is the step-by-step simple how to!

Ingredients:
• butternut squash
• carrots
• celery
• onion
• garlic
• fresh herbs: sage, thyme, and rosemary – (I used fresh herbs, but you can substitute with dry herbs. I would use half the amount if using dry herbs. You can use 1 teaspoon dried sage, 1 teaspoon dried thyme and ½ teaspoon dried rosemary.)
• cayenne red pepper powder – (I love mine to have a kick, but you can leave this out if you don’t.)
• salt and pepper
• olive oil
• vegetable stock

You will also need a large half sheet baking pan, a food processor or heavy-duty blender, and a large cooking pot or 4 qt. Dutch oven.

Directions:
This soup is super easy to make. All you have to do is literally throw your ingredients into a roasting pan, let the oven do its work for an hour at 350°F, then puree and serve. Yes, it truly is that easy. Enjoy!

Tag me in your soup making pics @AskHeatherMariannaBlog!!! What are some of your favorite fall soups?