I wanted soup (what else is new?) and has no plans for some squash that I had gotten from the farmers market, so I made this. I had recently had a pumpkin bisque with maple at a local cafe that was delicious, so that was my inspiration. This soup was very thick- you might want to add more broth if you like a thinner soup
As always, it makes a lot. We had it the first night with grilled Gouda and cappicole
on sourdough. The sweet and spicy combination was perfect. The second
night, we had it with turkey, stuffing, and cranberry sauce on grilled
cranberry wheat bread. It made for a very “Fall” meal with a completely
different feel to it.
1 butternut squash
2 acorn squash
1 T oil
1 Box Low-sodium chicken broth
2 T maple syrup
2/3 c. apple cider
1 t. curry powder
dash red pepper
2/3 c. fat free half and half
Preheat oven to 400.
Cut squash in half and discard seeds. Put in a roasting pan and drizzle with oil. Bake about 45 minutes, until flesh is soft.
Scoop flesh into a stock pot. Add broth, cider, syrup, and spices. Bring to a low boil.
Blend, either with an immersion blender or in small batches in a blender.
Return to saucepan. Add half and half, and heat through.