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Cream of Butternut Soup
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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
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
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |