Pumpkin Pie Soup

Again
     Contently cuddled under a blanket
     Hot cup of coffee
     Every little thing that I need to try to do today
          Is doing laps inside my mind
                at record breaking speeds
And its mostly all little things, too.
like wash the dishes and put away laundry
Thrilling, I know.
Don't get too jealous.

Anyway

I made this really good soup the other night.
Pumpkin Pie Soup
     It was prompted by a friend talking about having some
     then never being able to find it anywhere else.
Challenge accepted!
Now, it may not have ended up tasting exactly like pumpkin pie
     (I guess I need to make one to compare!)
     but it was really good
                                filling
                         and healthy

Oh, and ridiculously easy, too. 

(It helps to roast the veggies the day before)

Ingredients:

1      Butternut Squash (Buttercup or two Acorn Squash would probably be even better)

1      Apple

1-3  Sweet Potatoes

Wash.

Cut squash in half, remove seeds and put cut side down on a cookie sheet.  Place sweet potatoes and apple on sheet also, and roast at 350°F for 1-2 hours, until squash is soft.  Remove from oven and let cool (preferably overnight).

1.5tbsp  Butter

.5tsp      Grated Nutmeg

.25tsp    Grated Ginger

1            Cinnamon Stick

Water

.25C     Brown Sugar

1.5C     Milk (2% worked well)

Pull peels off the squash, apple and sweet potatoes, and chop into cubes.

In a large pot, melt butter and add nutmeg, ginger and cinnamon stick until fragrant. 

Put veggies in pot and stir to coat.  

Add about 1" of water and allow to simmer until the water is absorbed.

Add milk and brown sugar, and stir.

**Take out cinnamon stick**

Puree with an immersion blender.

Allow to simmer again- take a taste and add more spices if desired. 

Let me know what you think!