Butternut Squash, Cinnamon and Ginger Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement