Butternut Squash, Cinnamon and Ginger Soup

Submitted by kelly in TO

"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."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 6

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

• Garnish

• 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.