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.

Ready In:
25mins
Serves:
Units:

ingredients

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 MADE WITH LOVE BY

@kelly in TO
Contributor
@kelly in TO
Contributor
"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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  1. 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.
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