Squash & Carrot Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 2 tablespoons butter
• 1 large onion, chopped
• 1 large butternut squash
• 2 acorn squash
• 1 lb baby carrots
• 2 tablespoons fresh parsley or 1 tablespoon dried parsley
• 4 cups swanson vegetable broth or 4 cups chicken broth
• 2 tablespoons vanilla syrup (ie ( davinci french vanilla coffee flavoring)
• 1/8 teaspoon cinnamon (amount for cinnamon and nutmeg is a guess)
• 1/8 teaspoon nutmeg
• salt
• pepper
• 4 cups skim milk

Recipe

• 1 roast the butternut & acorn squash, flesh side down onto a lightly oiled cookie sheet. i find no-stick spray works well. bake at 350 for 40-45 minutes.
• 2 in a 6 qt pot, saute chopped onion in butter.
• 3 add broth, carrots & parsley. cook until carrots are soft.
• 4 scoop pulp from roasted squash and add to the carrot mixture.
• 5 puree everything in a food processor. you can add alittle more broth if needed for processing until smooth.
• 6 return to the pot and stir in milk, vanilla syrup, cinnamon, nutmeg, salt & pepper. simmer until heated through.
• 7 top with a dollop of sour cream & sprinkle of cinnamon. enjoy!