Spinach & Squash Soup

³ Description

Vegan-Friendly & Gluten Free Simple Fall Soup

² Ingredients

•  1 dash Black Pepper
•  1 tbsp chopped Onions
•  1 squash (4 inch dia) Acorn Winter Squash
•  1/2 serving (serving = 1/4 pepper) Mt. Olive Roasted Red Peppers
•  1.25 serving (serving = 1 cup) Kitchen Basics Natural Vegetable Cooking Stock
•  1 cup Baby Spinach
•  1/2 tablespoon Extra Virgin Olive Oil
•  1/2 serving (serving = 1/4 tsp) McCormick Ground Cumin
•  1.25 serving (serving = 1 tsp) Christopher Ranch Minced Garlic

q Directions

Cut top off of squash (I used a carnival, but any kind will do) and remove seeds.
Bake on 375, skin side up, until soft (about 30 min)
Let cool before scraping out squash.

In a saucepan, heat 1/2 TB EVOO.
Add 1TB minced Onion and 1/2 TB minced Garlic.
Stir, after 2 min, add in 1TB chopped Roasted Red Pepper and 3/4cup Mashed Squash.
Mix in 1 1/4 cup Vegetable Stock, 1/8 teaspoon Cumin & Fresh Black Pepper.
Simmer on low for about 20 min, stir in handful of chopped Spinach.

**ChefTiffy Tip**
Add some protein! Mix in 1/4 cup of Black Beans.

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