I'm an everything but the kitchen sink kind of cook. I just keep adding things until I run out of ideas. Sometimes it works. Sometimes it doesn't. (Actually, now that I think about it, I think I do this in life in general). Tonight, my boyfriend came home just as I was about to add more spices to my soup. He tasted it, and said it was great. So I stopped. I think that was probably a good thing.
This is a wonderfully healthy soup. With spaghetti squash, sweet potatoes, carrots, and pumpkin spice, it has the all deliciousness of Thanksgiving rolled into one creamy soup (minus the turkey).
Autumn Squash Soup
2 cups low-sodium chicken broth
1 cup chopped carrots (2 medium carrots)
2 cups cooked spaghetti squash (Click here for directions on how to cook one)
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.
Stop by Linda's What Can I Eat That's Gluten Free for other soup ideas, and check out Real Food Wednesday for more great recipes.