This soup is the perfect taste of fall; squash, cinnamon and cumin are set off with the tang of lime juice. Delicious and filling, low in calories, high in fibre and vitamin A! Try this super economical dish tonight!!!
- Peel squash, cut in half and scoop out seeds. Cut squash into 1" cubes (approximately 7 cups worth)
- Heat a large pot over medium heat. Add olive oil (or coconut or grapeseed), then onions. Saute until onions soften; approximately 5 minutes. Add garlic, spices and remaining salt. Cook for 1 minute. Add cubed squash and cook 2 more minutes. Add broth and water. Bring to a boil and reduce heat to medium. Simmer, partially covered, until squash is tender (approximately 30 minutes).
- Puree mixture in pot using a hand blender, or in batches using an upright blender. Stir in cream and lime juice. Ladle soup into bowls and garnish with pepitas.