Squash & Carrot Soup

• 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)
• 18 teaspoon cinnamon (amount for cinnamon and nutmeg is a guess)
• 18 teaspoon nutmeg
• salt
• pepper
• 4 cups skim milk

1. Roast the butternut & acorn squash, flesh side down onto a lightly oiled cookie sheet.
2. I find no-stick spray works well.
3. Bake at 350 for 40-45 minutes.
4. In a 6 qt pot, saute chopped onion in butter.
5. Add broth, carrots & parsley.
6. Cook until carrots are soft.
7. Scoop pulp from roasted squash and add to the carrot mixture.
8. Puree everything in a food processor.
9. You can add alittle more broth if needed for processing until smooth.
10. Return to the pot and stir in milk, vanilla syrup, cinnamon, nutmeg, salt & pepper.
11. Simmer until heated through.
12. Top with a dollop of sour cream & sprinkle of cinnamon.
13. Enjoy!

butter, onion, butternut squash, acorn, baby carrots, fresh parsley, vegetable broth, vanilla syrup, cinnamon, nutmeg, salt, pepper, milk

Taken from www.food.com/recipe/squash-carrot-soup-519905 (may not work)