CREAMY TRIPLE SQUASH SOUP

It’s time to switch to seasonal fall flavors and warming soups! Soup is one of my favorite things to make—not only does it make a great dinner with some crusty bread or a grilled cheese sandwich, but you can have it for lunch all week or throw the leftovers in the freezer for a quick dinner down the road. This soup has a creamy texture but there’s no milk or cream in it so it freezes well.

INGREDIENTS

• 1 large butternut squash halved and seeded

• 1 small heart of gold squash (also known as festival or carnival squash). If you can’t find this simply replace with acorn squash)

• 1 14-oz can pumpkin (NOT pumpkin pie filling)

• 2 cups apple cider

• 2-1/2 cups of chicken broth

• 2 tablespoons olive oil

• 1 large onion, diced

• 2 cloves garlic, minced

• 3/4 teaspoon cinnamon

INSTRUCTIONS

1.     Preheat oven to 425 degrees.

2.     Line baking sheet with aluminum foil, spray foil and cut squash halves with cooking spray, place butternut and heart of gold squash halves face down and roast for 30-40 minutes or until tender and easily pierced with a knife. Set aside to cool and then scoop out flesh.

3.     Heat olive oil in soup pot over medium heat, saute onions and garlic for about 5 minutes (or until tender)

4.     Add squash flesh, canned pumpkin, cinnamon, salt, chicken broth, and cider. Bring to a gentle boil, then turn down heat and simmer for 15-20 minutes. Puree soup with an immersion blender. (Add a bit more chicken broth if it’s too thick as this will vary depending on the size of the squash you used.)

5.     Garnish with a dollop of plain Greek yogurt, toasted pumpkin seeds, and baked apple chips.