Squash & Carrot Soup

This soup has a touch of sweetness. I've made it several different ways but this is my favorite combination.

• Ready In: 1 hr 50 mins
• Serves: 10-12

Ingredients

• 2  tablespoons butter
• 1  large onion, chopped
• 1  large  butternut squash
• 2  acorn squash
• 1  lb  baby carrots
• 2  tablespoons fresh parsley or 1  tablespoon dried parsley
• 4  cups  Swanson vegetable broth or 4  cups chicken broth
• 2  tablespoons  vanilla  syrup (ie ( Davinci french vanilla coffee flavoring)
• 1⁄8 teaspoon cinnamon (amount for cinnamon and nutmeg is a guess)
• 1⁄8 teaspoon nutmeg
•  salt
•  pepper
• 4  cups skim milk

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!