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."
- 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 batches. Return to the pan. Stir in milk and sherry; heat through (do not boil). Yield: 8 servings.
Originally published as Cream of Butternut Soup in Light & Tasty October 2005, p27
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