Acorn Squash Soup
Nutmeg, and ground cinnamon add holiday flavor to this classic autumn soup. Garnish with roasted pumpkin seeds for even more holiday zest.

Ingredients
- 480 ml (2 cups) vegetable broth [or chicken broth]
- 60 ml (¼ cup) Soy Milk
- 454 g (1 ) acorn squash, roasted, cooled
- 20 g (2 ) dates [or 1 teaspoon maple syrup], pitted
- (1 pinch) ground nutmeg
- (½ stick) cinnamon [or 1/4 teaspoon ground]
- (¼ teaspoon) salt, optional
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
Chef's Notes
To roast squash easily, split in half, scoop out the seeds if desired, and place flesh side down on a lightly greased baking pan. Pierce skin with a knife in several spots, and roast 350°F (180°C) for 30 minutes.