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It gets cold in Cleveland. Very, very cold. And since the last 4 or 5 CSA shares I received contained pie pumpkins and butternut, acorn and buttercup squashes, I got my soup-making apron on. Here’s a slightly sweet favorite of mine, winter squash cinnamon soup. And it’s my very first blog hop participation! 🙂

Ingredients:
– 4lb winter squash (here I used a 2.5lb butternut squash and a 1.5lb acorn squash, but mix and match as you’d like!)
– 1 bunch carrots
– 2 cloves garlic
– 1 quart chicken or vegetable broth, low-sodium
– 1/2 tbsp cinnamon

Steps:
1. Preheat oven to 350F
2. Cut the squash(es) in half, bisecting the hollow section, and scoop out seeds and fibers
3. Peel carrots and cut into 1-2 inch pieces
4. Line a cookie sheet, spray with PAM, and place all vegetables plus the garlic cloves (I live to place them in the hollowed out squash sections)

5. Roast for one hour, then let cool for 20 to 30 minutes
6. Place garlic and carrots in a food processor or blender (I love my Warrior Handheld Blender to death!) , scoop the softened squash flesh out of the skin and add to the processor along with a cup or two of the broth. Blend.

7. Transfer mixture to a large pot, stir in rest of broth and cinnamon and bring to a boil. Simmer for 20 minutes.

8. Enjoy topped with a dollop of fat-free greek yogurt or sour cream! Makes 8 generous cups of soup.

And there you go. I love soups on cold days, I love how healthy and low calorie this particular version is, but I also love how easily this freezes and provides dinner in a pinch.

What are some of your easy, comforting staples to fall back on when you’re stressed or pressed for time?

Find the blog hop hosted at Baker Street!