Butternut Squash, Cinnamon and Ginger Soup
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.
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INGREDIENTS
Nutrition- 2teaspoons vegetable oil
- 1 1⁄2
- 1 1⁄2
- 6cups butternut squash, peeled and diced
- 4cups chicken stock
- 1
- 1teaspoon cinnamon
- 1⁄2teaspoon ground ginger
- 2tablespoons molasses
- 2tablespoons honey
Garnish
- 3
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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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