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Butternut Squash, Cinnamon and Ginger Soup |
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Butternut squash, sweet, smooth and creamy, makes a soup that tastes like it's loaded with butter. Squash is also a low-glycemic food, which means it releases sugars slowly and helps to keep you feeling full longer. The molasses and spices give this soup its distinctive flavor. To save time, look for squash that's already peeled and chopped. Make sure to wash leeks well to remove all the dirt between the leaves. I cut and separate the leaves before washing. | 2 tsp vegetable oil | 1 tsp ground cinnamon | | 1 1/2 tsp minced fresh garlic | 1/2 tsp ground ginger | | 1 1/2 cups sliced leek | 2 Tbsp molasses | | 5 cups peeled and diced butternut squash (about 1 large whole squash) | A pinch of salt and freshly ground black pepper | | 4 cups chicken stock | 2 Tbsp honey | | 1 cup diced carrot | 3 Tbsp low-fat yogurt or sour cream |
- Spray a non-stick saucepan with cooking oil, add the vegetable oil and place over medium-low heat. Stir in the garlic and leeks. Cover and cook until softened, about 3 minutes.
- Stir in the squash, stock, carrot, cinnamon, ginger, salt and pepper. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the vegetables are tender. Add the molasses and honey.
- Transfer the soup to a food processor or blender. Purée until smooth, working in batches if necessary.
- Ladle into individual bowls and garnish with a dollop of yogurt.
| Nutritional Analysis
per Serving | Calories | 178 | | Protein | 4.7 g | | Fat | 3.5 g | | Saturated Fat | 1.2 g | | Carbohydrates | 25 g | | Cholesterol | 5.1 mg | | Sodium | 97 mg | | Fiber | 6.1 g |
Prep Time:12 minutes
Cook Time:23 minutes
Make Ahead:Prepare soup up to 2 days in advance and refrigerate. Reheat in a saucepan over low heat, adding more stock if too thick. Serves 6 |
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