Butternut Squash Soup with Cinnamon
Calories 142 (4% from fat)
Fat 4 gram
Saturated Fat 2 gram
Trans Fat 0 gram
Cholesterol 12 mg.
Sodium 299 mg.
Carb. 26 gram
Fiber 4 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 4 gram
Ingredients
2 cups onion, chopped
1 medium butternut squash (about 4 pounds), peeled and cubed
butter flavored cooking spray
6 cups vegetable broth
1 Tbsp. brown sugar
1 Tbsp. fresh ginger, minced
(We used ginger paste.)
1 garlic clove (1 tsp.), minced
1 cinnamon stick (3 inches)
1 package (8 ounces) reduced fat cream cheese, softened and cubed
OPTIONAL
crystallized ginger
fresh black pepper
A rich creamy soup that works great before the main meal or provides a light lunch when served with a couple slices of whole wheat bread.
Butternut Squash Soup with Cinnamon
1. Chop onions and set aside. Then peel and cube the butternut squash and set aside.
2. Warm a small non-stick pan on medium heat. Lightly coat in butter flavored cooking spray and saute the onion until tender, about 5 minutes.
3. Put the onion and squash into a 5 or 6 quart slow cooker.
4. Pour the broth, sugar, ginger and garlic in the slow cooker and stir together. Add the cinnamon stick.
5. Cover and cook on low until squash is tender, 6-8 hours.
6. Discard the cinnamon stick.
7. Put a couple cups of the cooked squash along with a quarter of the cream cheese in a blender. Process until smooth and pour into a bowl. Continue processing batches of the squash and cream cheese together until it's all blended. Stir it all together.
8. Divide into 8 servings and if you'd like, top with crystallized ginger and black pepper.
Yield: 11 Servings of about 1 1/3 cups each
You can freeze individual portions for easy re-heating later.
Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.
