Spiced Squash Soup

25 - 35 min

4 servings

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.

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

Preparation

  1. In Multipurpose Pot, bring vegetable broth to a boil.
  2. Add remaining ingredients and boil until vegetables are tender.
  3. Purée in batches in a blender until smooth.
  4. Whisk in cream, if desired. Serve piping hot.

Nutritional Information

Per serving: Calories 150, Fat 0.5 g (Saturated 0.1 g, 0 0 g), Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 34 g (Fiber 5 g, Sugars 5 g), Protein 4 g.