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Roasted Squash Soup
Serves 4
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Ingredients:
| 1 hard shell squash (butternut, acorn, or buttercup, (2 1/2 lb)halved lengthwise and seeded |
| 1 can low sodium chicken or vegetable broth, (14.5 oz.) |
| 1/2 cup half and half |
| 1/4 teaspoon ground cinnamon |
| 1/8 teaspoon ground nutmeg |
| Chopped pistachios or toasted pumpkin seeds (pepitos), for garnish (optional) |
| Salt |
| Pepper |
Directions:
- Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray and place squash flesh side down on baking sheet. Bake for 30-40 minutes until flesh is tender. Allow to cool.
- Scrap the flesh from the skin and place in a blender or food processor*. Add in chicken or vegetable broth and blend until smooth.
- Pour into a medium saucepan over medium low heat and stir in half and half, cinnamon and nutmeg. Season to taste, with salt and freshly ground pepper.
- Cook, stirring occasionally until heated through then ladle into bowls. Garnish with desired toppings.
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