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Winter squash makes such delicious healthy soup. Loads of beta carotene and fiber, beautiful color and a light natural sweetness. <\/p>\n\n\n\n
You can use canned pumpkin to make this recipe quickly. Or roast up some extra of you favorite winter squashes, like butternut or acorn squash, for a meal the night before and use the leftovers to make this. <\/p>\n\n\n\n
I love cook once and eat twice ideas like this, don't you?<\/p>\n\n\n\n
Ingredients for Creamy Pumpkin Soup<\/h2>\n\n\n\n\n- chicken or vegetable stock<\/li>\n\n\n\n
- pumpkin puree (or other winter squash puree)<\/li>\n\n\n\n
- Vidalia or yellow onions<\/li>\n\n\n\n
- garlic<\/li>\n\n\n\n
- carrots<\/li>\n\n\n\n
- turnip<\/li>\n\n\n\n
- olive or canola oil<\/li>\n\n\n\n
- flour<\/li>\n\n\n\n
- plain Greek\u00a0yogurt (or dairy free milk*)<\/li>\n\n\n\n
- cinnamon, nutmeg, white pepper and salt<\/li>\n\n\n\n
- sunflower or pumpkin seeds\u00a0(optional for garnish)<\/li>\n\n\n\n
- maple syrup\u00a0(optional for garnish)<\/li>\n<\/ul>\n\n\n\n
If using dairy free milk, start with \u00bc cup and add more if desired. <\/p>\n\n\n\n
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If using dairy free milk, start with \u00bc cup and add more if desired. <\/p>\n\n\n\n
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