Butternut Squash Soup

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups vegetable broth
• 2 onions, minced
• 2 whole cloves
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 lbs butternut squash, peeled,seeded & chopped
• 1 (12 ounce) can evaporated skim milk
• 2 teaspoons arrowroot or 2 teaspoons cornstarch
• 1 tablespoon maple syrup

Recipe

• 1 bring 1/3 cup of broth to simmer over med-high heat, add onions, and turn heat down to med-low.
• 2 simmer onions, stirring often, until they become soft& translucent.
• 3 stir in the cloves, ginger, cinnamon& nutmeg, and add the rest of the broth along with the squash.
• 4 turn the heat back up to med-high until the soup begins to boil.
• 5 cover the pot,& turn heat back down to med-low, and simmer until the squash is tender.
• 6 take the cloves out,& using either an immersion blender or a food processor, puree the soup& return to pot.
• 7 in a small bowl, mix 1/3 cup of the milk with the arrowroot, and add to the soup along with the rest of the milk.
• 8 turn the heat to medium, and stir until the soup begins to thicken.
• 9 add the maple syrup, and mix well.