Cool temperatures and long days with short bouts of sunlight call for something colorful, easy and yummy!
AIMEE FORTNEY'S EASY BUTTERNUT SQUASH-PUMPKIN SOUP
In a large soup pot, heat the olive oil and cook the shallot. Add the pumpkin, coconut milk and butternut squash to the pot and stir well. Add chicken broth and bring to a boil. Season with any seasonings you desire (cayenne pepper, chili powder, cumin or curry) and reduce heat to a simmer. Simmer for 10 to 15 minutes, then serve. Add pieces of the bread in the soup, if desired!
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