Spiced Squash Soup
This velvety smooth soup is best served on a chilly day. With just the right amount of spices, this soup captures the essence of fall, combining the natural sweetness of squash with a delightful blend of aromatic spices.
25 - 35 min
4 servings
150 calories
Ingredients
6 cups Vegetable Broth, prepared
1 1⁄2 tsp Vegetable Broth Mix
1 cup boiling water
1 small butternut squash, peeled, seeded and cubed
1 medium onion, quartered
1 large potato, peeled and cubed
2 tsp Pumpkin Pie Spice
1 tsp Pesto Sauce Mix
1⁄2 tsp Sea Salt, finely ground
1⁄2 tsp Black Pepper, finely ground
1 cup cream, optional
Instructions
In Multipurpose Pot, bring vegetable broth to a boil.
Add remaining ingredients and boil until vegetables are tender.
Purée in batches in a blender until smooth.
Whisk in cream, if desired. Serve piping hot.
Nutritional Information
Per serving: Calories 150, Fat 0.5 g (Saturated 0.1 g, Trans 0 g), Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 34 g (Fiber 5 g, Sugars 5 g), Protein 4 g.