There is no better way to warm the soul on a cold winter's day than a delicious, hearty bowl of soup. This recipe comes from Riis, and is one of my personal favorites. The nutmeg gives it so much flavour, and the sweet aroma from the baked squash is reminiscent of a beautiful autumn day.
1 large butternut squash
1 large spaghetti squash
6 c low sodium vegetable broth, or water
1 med white onion, chopped
2 cloves garlic, crushed
2 Tbsp olive oil
3-4 tsp nutmeg
Bake squash, cut side down at 400 degrees for about 45 minutes. They should be golden brown and soft to the touch. Sautee garlic and onion until brown. Add cooked squash and broth or water. Add nutmeg. Cook gently for 30 minutes. You may also add milk, or goat cheese (at serving) for a creamier consistency.
The flavors in this soup are just part of the many reasons why autumn is my favorite season.
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