Roasted Squash Soup

Ingredients

• 1/2 tsp allspiceNutrition
• 1/2 tsp cinnamonNutrition
• 1/2 tsp cuminNutrition
• 1/2 tsp curry powderNutrition
• 1 dash pepperNutrition
• 1 dash saltNutrition
• 1 cube chicken bouillonNutrition
• 1/2 tsp hot pepper sauceNutrition
• 1/4 medium apple, skinlessNutrition
• 2 cloves garlicNutrition
• 1 medium onion, choppedNutrition
• 3 squashes squashNutrition
• 1 cup waterNutrition
• 1 cup skim milkNutrition

Directions

1. 1Pre-heat oven to 325 °F (160 °C) and then place three squash (buttercup, carnival and acorn) in oven to roast for 1 1/2 hours.
2. 2Add onion and garlic after 45 minutes, to roast for remaining 45 minutes.
3. 3Let squash, onion and garlic cool then peel and remove seeds and skin of squash, onion and garlic. Place in a saucepan (or blender) and puree.
4. 4Add cinnamon, allspice, cumin, curry powder, salt, pepper and hot sauce. Mix bouillon cube with 1 cup of water and add to pureed mixture.
5. 5Mix together and warm over low- medium heat stirring. Slowly add skim milk to desired consistency and continue warming.
6. 6Just before serving, add chopped apple and place lid over soup for 5 minutes before serving.
7. 7Enjoy!

Nutrition per serving

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