Butternut Squash, Cinnamon And Ginger Soup

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 2 teaspoons vegetable oil
• 1 1/2 teaspoons garlic, minced
• 1 1/2 cups leeks, sliced
• 6 cups butternut squash, peeled and diced
• 4 cups chicken stock
• 1 cup carrot, diced
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 2 tablespoons molasses
• 2 tablespoons honey
• 3 tablespoons low-fat plain yogurt or 3 tablespoons sour cream

Recipe

• 1 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.
• 2 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.
• 3 transfer the soup to a food processor or blender and purée until smooth. garnish with a dollop of yogurt or sour cream.