Gluten Free Autumn Squash Soup

1. 1

   In a large soup pot, saute apples with olive oil, onion, sage, nutmeg, cinnamon and cloves for 4-5 minutes or until slightly softened. Season with salt and pepper. Add milk, chicken broth and squash and bring the mixture to a simmer.

2. 2

   Cook for approximately 15 minutes or until the squash is nice and soft.

3. 3

   In a blender, puree the soup in small batches to achieve a nice, smooth consistency. When finished, transfer the soup back to the pot and bring it back to simmer. Season with salt and pepper.

4. 4

   Add the uncooked pasta to the soup and continue to cook for half the amount of time suggested on the pasta package - while stirring frequently.

5. 5

   Set the soup aside and let it rest for 25-30 minutes.

6. 6

   In a small skillet, toast the pumpkin seeds over medium heat for approximately 5 minutes, or until they are slightly golden.

7. 7

   Sprinkle the pumpkin seeds over each bowl before serving.

* Per serving · 4 servings · Values may vary.