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Squash & Carrot Soup

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“This soup has a touch of sweetness. I've made it several different ways but this is my favorite combination.”
READY IN:
1hr 50mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast the butternut & acorn squash, flesh side down onto a lightly oiled cookie sheet. I find no-stick spray works well. Bake at 350 for 40-45 minutes.
  2. In a 6 qt pot, saute chopped onion in butter.
  3. Add broth, carrots & parsley. Cook until carrots are soft.
  4. Scoop pulp from roasted squash and add to the carrot mixture.
  5. Puree everything in a food processor. You can add alittle more broth if needed for processing until smooth.
  6. Return to the pot and stir in milk, vanilla syrup, cinnamon, nutmeg, salt & pepper. Simmer until heated through.
  7. Top with a dollop of sour cream & sprinkle of cinnamon. Enjoy!

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