Butternut Squash, Cinnamon and Ginger Soup
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 9.85 ml vegetable oil
- 7.39 ml garlic, minced
- 354.88 ml leeks, sliced
- 1419.54 ml butternut squash, peeled and diced
- 946.36 ml chicken stock
- 236.59 ml carrot, diced
- 4.92 ml cinnamon
- 2.46 ml ground ginger
- 29.58 ml molasses
- 29.58 ml honey
-
Garnish
- 44.37 ml low-fat plain yogurt or 44.37 ml sour cream
directions
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
Hello!
I'm Kelly from Toronto, I'm a communications designer, and cooking and baking just a serious hobby...
I cook healthy and you'll find a majority of my recipes are high fiber, high protein and low sugar.
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