Squash Soup Recipe

Forget mittens—we’ll be warming our hands (and stomachs) on this all winter long.

Serving: 6 people

Ingredients
1 box elbows
4 tbsp. extra virgin olive oil
1 small onion, diced
2 granny smith apples, diced
1 tbsp. sage
¼ tsp. nutmeg
½ tsp. cinnamon
¼ tsp. cloves
1 cup whole milk
3 quarts low-sodium chicken broth
1 large butternut squash, diced
¼ cup unsalted pumpkin seeds
salt and pepper to taste

Directions
1. In a large soup pot, sauté the apples with olive oil, onion, sage, nutmeg, cinnamon and cloves for 4-5 minutes or until slightly softened; season with salt and pepper
2. Add the milk, chicken broth and squash, and bring the mixture to a simmer;  cook for approximately 15 minutes or until the squash is nice and soft
3. In a blender, purée the soup in small batches to achieve a nice, smooth consistency
4. When finished, transfer the soup back to the pot and bring it back to simmer; season with salt and pepper
5. Add the uncooked pasta to the soup and continue to cook for 3.5 minutes – while stirring frequently
6. Set the soup aside and let it rest for 25-30 minutes; in a small skillet, toast the pumpkin seeds over medium heat for approximately 5 minutes, or until they are slightly golden
7. Sprinkle the pumpkin seeds over each bowl before serving