Some things do bear repeating. A tradition at Green Mountain for many years, fall is the time for this favorite soup as we take advantage of the seasonal harvest. Deliciously healthy, it’s also easy to make!
(Makes 8 servings)
2 pounds butternut squash, peeled, seeded (seed reserved) and chopped (about 4 ½ cups)
2 cups chopped onion
2 cups reduced sodium chicken broth
2 cups apple cider
2 cups fat-free (skim) milk
¼ teaspoon ground nutmeg
½ teaspoon cinnamon
¼ teaspoon grated fresh ginger (optional)
1 tablespoon sugar (optional)
½ teaspoon salt
½ teaspoon pepper
Reduced sour cream, if desired
Spiced Squash Seeds (below), if desired
Heat squash, onions and chicken broth in 6-quart Dutch oven or large stockpot to boiling. Reduce heat to low; simmer about 30 minutes or until squash is tender. Place squash mixture in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth. Pour squash mixture into Dutch oven. Stir in cider, milk, nutmeg, cinnamon, sugar, salt and pepper until well mixed. Reheat soup over low heat. To serve, garnish each serving with 1 teaspoon sour cream and/or a few Spiced Squash Seeds.
Spiced Squash Seeds
Reserved squash seeds
1 teaspoon sugar
1 teaspoon ground cinnamon
Heat oven to 350°. Spray cookie sheet with nonstick cooking spray. Rinse reserved squash seeds in bowl of water; pat dry with paper towels. Toss seeds with sugar and cinnamon in small bowl. Spread seeds evenly on cookie sheet. Bake about 25-30 minutes or until seeds are golden brown.