Roasted Squash Soup

Ingrédients

• 1/2 tsp allspice
• 1/2 cuillère à café cinnamon
• 1/2 cuillère à café cumin
• 1/2 cuillère à café curry powder
• 1 pincée pepper
• 1 pincée salt
• 1 cube chicken bouillon
• 1/2 cuillère à café hot pepper sauce
• 1/4 moyenne apple, skinless
• 2 gousses garlic
• 1 moyenne onion, chopped
• 3 courges squash
• 1 tasse water
• 1 tasse skim milk

Directives

1. Pre-heat oven to 325 °F (160 °C) and then place three squash (buttercup, carnival and acorn) in oven to roast for 1 1/2 hours.
2. Add onion and garlic after 45 minutes, to roast for remaining 45 minutes.
3. Let squash, onion and garlic cool then peel and remove seeds and skin of squash, onion and garlic. Place in a saucepan (or blender) and puree.
4. Add cinnamon, allspice, cumin, curry powder, salt, pepper and hot sauce. Mix bouillon cube with 1 cup of water and add to pureed mixture.
5. Mix together and warm over low- medium heat stirring. Slowly add skim milk to desired consistency and continue warming.
6. Just before serving, add chopped apple and place lid over soup for 5 minutes before serving.
7. Enjoy!