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Cream of Butternut Soup

Cream of Butternut Soup
Ginger, turmeric, cinnamon and a little sherry do an incredible job of seasoning this slightly sweet soup. "After I lightened up a recipe from a friend in South Africa," explains Lafayette, Colorado's Shelly Snyder, "it quickly became a family favorite."
8 ServingsPrep: 35 min. Cook: 30 min.

Ingredients

  • 1 cup chopped onion
  • 2 celery ribs, chopped
  • 2 tablespoons butter
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 teaspoon sugar
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1 butternut squash (2-1/2 pounds), peeled and cubed
  • 3 medium potatoes, peeled and cubed
  • 1-1/2 cups 1% milk
  • 2 tablespoons sherry or additional reduced-sodium chicken broth

Directions

  • In a large saucepan coated with cooking spray, cook onion and celery
  • in butter until tender. Stir in the broth, sugar, bay leaf, salt,
  • ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to
  • a boil. Reduce heat; cover and simmer for 15-20 minutes or until
  • vegetables are tender.
  • Remove from the heat; cool slightly. Discard bay leaf. In a blender,
  • puree vegetable mixture in batches. Return to the pan. Stir in milk
  • and sherry; heat through (do not boil). Yield: 8 servings.
© Taste of Home 2013

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Cream of Butternut Soup (continued)

Nutrition Facts: 1-1/4 cups equals 159 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 487 mg sodium, 29 g carbohydrate, 6 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
© Taste of Home 2013