One of the loveliest things about this time of year are the wonderful smells that fill our homes. Warm spices that fill the air and surround us with memories of our mother’s and grandmother’s kitchens at the holidays. This delicious recipe offers a silky soup with just the right amount of spices. Try these unique roasted seeds for a special treat, your kids will love them!
2 pounds butternut squash, peeled, seeded (seeds reserved) and chopped
(about 4 1/2 cups)
4 medium onions, chopped (2 cups)
2 cups reduced-sodium chicken broth
2 cups apple cider
2 cups fat-free (skim) milk
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Reduced-fat 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 a few Spiced Squash Seeds.(Makes 8 servings)
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 squash seeds with sugar and cinnamon in small bowl. Spread seeds evenly on cookie sheet. Bake about 30 minutes or until seeds are golden brown.
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