Autumn Squash Soup
2 cups low-sodium chicken broth
1 cup chopped carrots (2 medium carrots)
2 cups cooked spaghetti squash
1 cup cubed, baked sweet potato (about 2 small sweet potatoes or 1 large)
4 scallions, chopped and separated into the white and green pieces
1/2 tsp. grated ginger
1 1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
salt to taste
2 Tbsp. roasted pecans, chopped
- Saute carrots in a large soup pot over medium heat for 3-4 minutes, stirring occasionally.
- Add the spaghetti squash, sweet potato, white scallions, ginger, cinnamon, nutmeg, and allspice. Stir and turn up heat to medium high until the soup begins to simmer. Lower the heat and put a top on the pot. Allow it to simmer another 10 minutes (the carrots should be tender when you pierce them with a fork).
- Puree the soup in batches in a blender (be careful not to put too much in the blender at once. I've learned that the hard way!), then return to the pot. Add the green scallions and stir. Add salt if needed.
- Pour into individual bowls and garnish each with the pecans.
Makes 3 hearty servings.
Find the original recipe at The Daily Dietribe.