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.
Ingredients
6 cupsVegetable Broth, prepared
1 small butternut squash, peeled, seeded and cubed
1 medium onion, quartered
1 large potato, peeled and cubed
2 tsp Pumpkin Pie Spice
1 tspPesto Sauce Mix
1⁄2 tsp Sea Salt, finely ground
1⁄2 tsp Black Pepper, finely ground
1 cup cream, optional
Preparation
- 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.
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