Spicy Winter Squash Soup

Spicy and satisfying soup! Olive oil can be cut back to a drizzle for those looking to lighten their fat intake. NOTE:If using curry powder...replace basil with cilantro or parsley.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 2 1⁄2 teaspoons  cajun seasoning or 2 1⁄2 teaspoons curry powder
• 1 1⁄2 lbs  winter squash
• 2 -3  teaspoons fresh ginger, peeled and minced
• 1  liter skim milk
• 2  cups sweet onions, diced
• 1  cup celery, diced
• 1  tablespoon garlic, minced
• 4  teaspoons olive oil
• 10  ounces frozen corn kernels
• 10  ounces frozen green beans or 10  ounces frozen green peas
• 3⁄4 cup fresh basil leaf, chopped

Directions

1. Trim edges of squash, cut into four pieces, remove seeds.
2. Steam 12-15 minutes until soft.
3. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
4. Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
5. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
6. Bring to a boil, simmer for 15 minutes.
7. Add corn and green beans and continue to simmer.
8. Stir in basil.
9. Season with salt to taste.