Printable | Taste of Home

Cream of Butternut Soup

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

Printed from tasteofhome.com Oct 13, 2008

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Cream of Butternut Soup cont.

2 tablespoons sherry or additional reduced-sodium chicken broth

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 or broth; heat through (do
not boil).

Yield: 8 servings.