Butternut Squash, Cinnamon and Ginger Soup |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Wonderful soup, the cinnamon and ginger add the perfect about of spice for your taste-buds while the molasses and honey make this so sweet and creamy. Ingredients:
2 teaspoons vegetable oil |
1 1/2 teaspoons garlic, minced |
1 1/2 cups leeks, sliced |
6 cups butternut squash, peeled and diced |
4 cups chicken stock |
1 cup carrot, diced |
1 teaspoon cinnamon |
1/2 teaspoon ground ginger |
2 tablespoons molasses |
2 tablespoons honey |
3 tablespoons low-fat plain yogurt or 3 tablespoons sour cream |
Directions:
1. In a nonstick saucepan sprayed with vegetable spray, heat the oil over medium-low heat. Stir in the garlic and leeks. Cook, covered, for 3 minutes or until softened.
2. Stir in the squash, stock, carrot, cinnamon and ginger and bring to a boil, then reduce heat to medium-low, cover and cook for 15 to 20 minutes or until the vegetables aretender. Add the molasses and honey.
3. Transfer the soup to a food processor or blender and purée until smooth. Garnish with a dollop of yogurt or sour cream.
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