Yesterday I shared my recipe for pumpkin spice. Today I’m going to tell you exactly what soup you need to add it to. Tomorrow, you are going to want to make this soup. Trust me!
Creamy Squash Soup
modified from body&mind magazine
2 cups veg stock
1 cup onion, chopped (1 med)
1 cup carrots, coined (3 med)
1/2 tsp baking soda
1/2 tsp salt
black pepper (the recipe called for 1/8 tsp. Seriously. Who does that? Just sprinkle some and call it a day!)
15 oz can plain pumpkin (I’ve been roasting squash like it’s my job and have on-hand at all times an assortment of winter squash for the choosing. I think I used one buttercup and two sweet dumpling.)
12 oz evaporated skimmed milk or sub half and half
1 Tbsp honey
Plain Low-fat yogurt
dried cranberries, chopped
In a large uncovered pot simmer stock, carrots, onion, baking soda, pepper, salt and pumpkin spice until carrots are soft (approximately 15 minutes). Add squash, milk and honey, mix well and simmer uncovered for an additional 10 minutes. Remove from heat. Once the soup has cooled a bit blend to a creamy consistency with an immersion blender. Top off with a dollop of yogurt and dried cranberries. If I had not eaten ALL of the toasted squash seeds I would have sprinkled a few on top as well.