ACORN AND BUTTERNUT SQUASH SOUP
This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.
1 or 2 Butternut Squash halved and seeded
1 or 2 Acorn Squash halved and seeded
( 3 squash total, you choose which you like)
3 large or 4 medium Carrots, peeled and sliced
olive oil to drizzle over roasting veggies
1 sweet onion, chopped
1 quart broth, Vegetable or Chicken
1 t ground black pepper
1 t ground cinnamon to taste
fresh parsley or cilantro for garnish
2 T cream, half/half , Cream Cheese or light coconut milk -optional
Preheat oven to 400, place the squash, carrots and onion in baking dish, drizzle with olive oil and sprinkle black pepper and cinnamon.. Bake 45 min or until tender. Remove from heat and cool. Scoop the pulp from skins. Discard skins.
In soup pot add broth and all roasted vegetables. Blend together with hand blender or food processor/blender.
Warm blended soup and add 2 tablespoon cream, half and half or cream cheese if desired (optional) and serve
warm with garnish.
Servings per recipe: 8-10
Prep time 20 min, cooking time 1 hour
To your good health,