Who doesn’t like a good soup on a cold day? Plus, you get to turn the oven on for this one and warm up the house. For added benefit, make it healthy and voila, there you have it, the perfect soup.
This little soup is so darned tasty you will be surprised. You do need a blender or food processor to get it nice and smooth. I did finish mine using my hand held emulsifier. The spicing is very simple and the orange juice gives it that little but of extra. I made right around Halloween, hence the skull decoration.
1 medium butternut squash
8 medium peeled carrots
2 large yams
2 cups low fat milk
2 cups vegetable broth
1 tsp salt and pepper each
½ cup thawed orange juice concentrate
2 Tbsp chives or parsley
1 Tbsp toasted sesame seeds
4 Tbsp low fat sour cream
Roast acorn squash, after cutting in half on greased baking sheet, in the skin, face down, for 35 minutes at 400 degrees. Steam carrots and yams until soft. Retain water from steaming to add to soup. Puree all vegetables in food processer. Place in large saucepan, adding broth, milk, orange juice concentrate, salt and pepper.
Simmer and serve with chives or parsley, sesame seeds and drizzle of sour cream.
Yields about 12-15 servings.