Spiced Butternut Squash Soup Recipe
“I like making this recipe year round, but it's best in the fall and winter months when butternut squash is in season. I love it because it's hearty and filling, but very healthy as well as easy to make. Serve it with some good crusty bread!” Julie Hession - Las Vegas, Nevada
- 2 medium butternut squash (about 3 pounds each)
- 2 large onions, sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cinnamon sticks (3 inches)
- 2 tablespoons brown sugar
- 1 tablespoon minced fresh gingerroot
- 2 garlic cloves, minced
- 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2-1/4 cups water
- 1-1/4 teaspoons salt
- 1 tablespoon minced fresh parsley
- 1. Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
- 2. In a Dutch oven over medium heat, cook and stir onions in oil and butter for 2 minutes. Add the cinnamon, brown sugar, ginger and garlic; cook 2 minutes longer or until onions are tender. Stir in the broth, water, salt and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- 3. Cool soup slightly. Discard cinnamon. In a blender, process soup in batches until smooth. Return all to the pan and heat through. Sprinkle each serving with parsley. Yield: 12 servings (3 quarts).
1 cup equals 133 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 596 mg sodium, 28 g carbohydrate, 7 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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