Squash & Carrot Soup

Name: Squash & Carrot Soup
Ingredients: 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); 18 teaspoon cinnamon (amount for cinnamon and nutmeg is a guess); 18 teaspoon nutmeg; salt; pepper; 4 cups skim milk

13 ingredients

13 steps

Ingredients

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)
18 teaspoon cinnamon (amount for cinnamon and nutmeg is a guess)
18 teaspoon nutmeg
salt
pepper
4 cups skim milk

Directions

1

Roast the butternut & acorn squash, flesh side down onto a lightly oiled cookie sheet.
2

I find no-stick spray works well.
3

Bake at 350 for 40-45 minutes.
4

In a 6 qt pot, saute chopped onion in butter.
5

Add broth, carrots & parsley.
6

Cook until carrots are soft.
7

Scoop pulp from roasted squash and add to the carrot mixture.
8

Puree everything in a food processor.
9

You can add alittle more broth if needed for processing until smooth.
10

Return to the pot and stir in milk, vanilla syrup, cinnamon, nutmeg, salt & pepper.
11

Simmer until heated through.
12

Top with a dollop of sour cream & sprinkle of cinnamon.
13

Enjoy!